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Ingredients
- 5 c. Lowfat milk
- 1 c. Polenta, (medium-grain yellow cornmeal, not instant)
- 5 Tbsp. Mascarpone cheese, (2 1/2 ounces)
- 1 tsp Kosher salt
- 1/8 tsp Fresh grnd white pepper
- 3 Tbsp. Gorgonzola, crumbled (2 ounces) (optional)
- 1/4 c. Shelled walnuts, lightly toasted
Directions
- In a 2-qt, non-reactive saucepan, slowly bring the lowfat milk to a boil, stirring every few min with a wooden spoon to prevent scorching.
- To avoid lumpy polenta, follow this method carefully: Hold the c. of polenta in one hand and a hard whisk in the other. Slowly pour the polenta into the lowfat milk with a sprinkling motion, and whisk constantly till all the polenta is absorbed.
- Turn the heat down very low. Switch back to the wooden spoon and thoroughly stir the polenta every ten min for one hour. The polenta should have the consistency of hard mashed potatoes. It will have completely lost any raw corn taste or possibly gritty texture. Stir in the mascarpone and season with salt and white pepper.
- Preheat the broiler. Spoon the polenta into a heat resistant dish, dot proportionately with the crumbled gorgonzola and heat the cheese under the broiler. Sprinkle with the toasted walnuts and serve.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1421g | |
| Calories 1263 | |
| Calories from Fat 253 | 20% |
| Total Fat 29.3g | 37% |
| Saturated Fat 13.41g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 3227mg | 134% |
| Potassium 2190mg | 63% |
| Total Carbs 189.03g | 50% |
| Dietary Fiber 7.2g | 24% |
| Sugars 66.5g | 44% |
| Protein 59.8g | 96% |
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