Polenta With Mascarpone, Maple Syrup, and Toasted Pecans

1. 1

   In a small saucepan over low heat, warm the maple syrup.

2. 2

   Keep warm while preparing the polenta.

3. 3

   To prepare polenta, in a large heavy saucepan over med-high heat, bring 3 cups water and the salt to a boil.

4. 4

   In a small bowl, stir together the cornmeal and milk.

5. 5

   Gradually stir the cornmeal mixture into the boiling water.

6. 6

   Stirring constantly, bring the mixture to a boil, about 2 minutes.

7. 7

   Decrease the heat to med-low and cook, stirring frequently, until the polenta is thick and creamy, about 25 minutes.

8. 8

   Add up to 1/2 cup water by tablespoons if the polenta begins to stick (be careful, as the hot polenta can bubble and spatter).

9. 9

   Divide the polenta among 4 shallow serving bowls.

10. 10

    Drizzle about 2 tablespoons of the warm maple syrup over the polenta in each bowl.

11. 11

    Stir the mascarpone and spoon about 2 tablespoons on top of each bowl of polenta.

12. 12

    Sprinkle with the toasted pecans and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.