Polenta With Mascarpone, Maple Syrup And Toasted Pecans
This comforting dish features creamy polenta drizzled with warm maple syrup, topped with a dollop of mascarpone and toasted pecans for a delightful blend of sweet and savory flavors. Perfect for a cozy breakfast or brunch, this dish is sure to impress your guests with its rich and wholesome taste.
— Constant Cookbook
Ingredients
- 1/2 cup maple syrup
- 3 cups water, plus more as needed
- 1 1/2 tsp. salt
- 1 cup coarse-ground polenta
- 1 cup milk
- 1/2 cup mascarpone cheese
- 1/2 cup pecan halves, toasted and coarsely chopped
Instructions
- In a small saucepan over low heat, warm the maple syrup. Keep warm while preparing the polenta.
- In a large, heavy saucepan over medium-high heat, bring the 3 cups water and the salt to a boil. In a small bowl, stir together the polenta and milk. Gradually stir the polenta mixture into the boiling water. Bring the mixture to a boil, stirring constantly, about 2 minutes. Reduce the heat to medium-low and cook, stirring frequently, until the polenta is thick and creamy, about 25 minutes. Add up to 1/2 cup water by the tablespoonful if the polenta begins to stick. (Be careful, as the hot polenta can bubble and spatter.)
- Divide the polenta among 4 shallow bowls. Drizzle about 2 Tbs. of the warm maple syrup over the polenta in each bowl. Stir the mascarpone (this thins it slightly) and spoon about 2 Tbs. on top of each portion. Sprinkle with the toasted pecans and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Essentials of Breakfast and Brunch,</i> by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).
Yield
Serves 4.
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