Polenta with Mascarpone, Maple Syrup and Toasted Pecans

By jjadin

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

Details

Servings 4

Preparation

Step 1

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.