Warm Polenta Pancakes with Peaches and Mascarpone

1. 1

   In a medium saucepan, bring 2 cups of water to a boil over moderately high heat.

2. 2

   Add the butter and salt, then slowly whisk in the polenta.

3. 3

   Reduce the heat to low and cook, whisking, until the polenta has somewhat thickened, about 20 minutes.

4. 4

   Remove from the heat; let cool for 2 minutes.

5. 5

   Whisk in 1/4 cup of the mascarpone.

6. 6

   Spoon 2 tablespoons of the polenta onto a foil-lined baking sheet and, using the back of a spoon, spread it into a 3-inch round pancake about 1/4 inch thick.

7. 7

   Repeat with the remaining polenta, forming 12 pancakes.

8. 8

   Let stand at room temperature for 10 minutes.

9. 9

   Preheat the broiler.

10. 10

    Broil the pancakes about 6 inches from the heat for 3 minutes, or until slightly dry on top.

11. 11

    Overlap 3 pancakes on each of 4 warmed plates and top with the peaches and 1 tablespoon of mascarpone.

12. 12

    Serve immediately and pass the sugar separately.

* Per serving · 4 servings · Values may vary.

No additional tips available.