Orange Polentina

1. 1

   Zest the orange to get 1 1/2 teaspoons; set the zest aside.

2. 2

   Remove the rest of the peel and white pith with a sharp knife.

3. 3

   Working over a bowl, cut the segments from their surrounding membranes.

4. 4

   Set aside for garnish.

5. 5

   Combine water, milk, and salt in a large heavy saucepan and bring to a boil.

6. 6

   Gradually whisk in polenta (or cornmeal) and return to a boil.

7. 7

   Reduce heat to medium-low to maintain an even bubble and whisk until the polentina thickens, 1 to 5 minutes (depending on what type you're using).

8. 8

   Remove from the heat, cover, and let stand for 5 minutes.

9. 9

   Meanwhile, combine mascarpone, yogurt, 1 tablespoon honey, and 1/2 teaspoon of the orange zest in a small bowl.

10. 10

    Whisk the remaining 3 tablespoons honey and the remaining 1 teaspoon zest into the polentina.

11. 11

    Divide among 4 bowls and top with a dollop of the mascarpone topping.

12. 12

    Garnish with the reserved orange segments and sprinkle with tarragon, if desired.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.