Parmesan Polenta with Mascarpone and Strawberry Coulis

1. 1

   To make Strawberry Coulis: Put 1 1/2 cups berries in blender or food processor, and puree until smooth.

2. 2

   Stir in sugar, lemon juice and remaining berries.

3. 3

   Add rosewater, if using.

4. 4

   Refrigerate until ready to use.

5. 5

   To make Polenta: Combine polenta, 8 cups cold water and salt in heavy pot, and slowly bring to a boil over medium heat, stirring often with wooden spoon or spatula, scraping bottom of pot.

6. 6

   As polenta thickens, reduce heat to low, and continue to cook.

7. 7

   Stir 25 to 30 minutes, or until polenta is no longer grainy; add more water as needed.

8. 8

   Stir in Parmesan cheese.

9. 9

   Swirl in Strawberry Coulis to make ribbons.

10. 10

    Spoon into 8 bowls; top each serving with 1/2 Tbs.

11. 11

    mascarpone and 1/4 cup sliced berries.

* Per serving · 4 servings · Values may vary.

No additional tips available.