Ingredients

• 2 teaspoons salt
• 1 1/3 cups coarse-grained polenta
• 2 tablespoons unsalted butter, melted
• 3/4 cup mascarpone, softened to room temperature (18 ounces), more if desired
• 1 cup milk, warmed
• Pinch freshly grated nutmeg
• Pepper Mill

Browse by ingredient

Instructions

1. In a large heavy-bottomed saucepan bring 5 cups water and salt to a boil then reduce to a bare simmer. Add polenta in a thin stream, stirring constantly; it will take about 10 minutes to add it all and will be fairly thick. Cook over low heat, 20 minutes, stirring constantly. Add melted butter, 4 tablespoons of the mascarpone, milk and nutmeg. Stir well.
2. Pour hot polenta mixture into a very wide, warmed serving bowl. Top decoratively with mascarpone in 8 heaping spoonfuls. Serve immediately. Pass pepper mill and a bowl of extra mascarpone, if desired.