Sweet Polenta Crostini with Mascarpone, Strawberries and Acacia Honey

By chris5863

Ingredients

• 3 1/2 cups waterr
• 1/2 teaspoon salt
• I tablespoon sugar
• I cup mediumgrain white or yellow cornmeal
• 4 tablespoons unsalted butter
• I tablespoon mild-flavored vegetable oil, plus extra for greasing the pan
• 2 to 3 tablespoons granulated sugar
• 3/4 cup mascarpone
• 1-2 tablespoons sugar
• 1/2 pint strawberries
• 1/4 cup acacia or other flavorful honey
• Prepare the polenta: Line an 8 by 4-inch loafpan with plastic wrap and set aside.

Preparation

Step 1

stirring constantly to avoid lumps. Keep stirring after the last of the commeal has been added: the mixture will begin
to thicken quite quickly. Reduce the heat to medium and cook the polenta stirring frequently. Spoon a little of the
polenta onto a plate and taste it: when it is no longer crunchy and granular, it's done. It will pull away from the side
as you stir when it's almost done.
Scrape the polenta onto greased cookie sheet, flattening the top and pressingthe mass into a rough rectangle. It will
be very stiff. Cool the polenta to room temperature, then press a piece ofplastic wrap onto the surface and
refrigerate until chilled, at least 2 hours, or up to 3 days.
Mix mascarpone with sugar to taste. Let sit a few minutes and stir again to make sure sugar is dissolved. Put in
ziplock bag cutting one comer off to makea piping bag.
No more that 2 or 3 hours before you plan to serve the dessert, cut in desired shape. Open cookie cutters work well.
Avoid sharp points hecause it makes it hard to handle.
Heat 2 tablespoons of butter and 1/2 tablespoon of vegetable oil in a large fiying pan (non-stick is fine) over
medium heal. When the foam subsides, add half of the polenta slices and fiy about 4 minutes, turning once, until
golden and crisp on both sides. Carefully transfer the slices to a platter linedwith paper towels and sprinkle the
slices with sugar. Repeat with the remaining butter, oil, polenta, and sugar. Cool the sugared polenta slices to room
temperature.
Slice strawberries in five long slices (with strawberry sitting end up, slice).
To assemble the crostini, pipe a generous amount ofmascarpone on each polenta square and arrange strawberry
slices on the cheese. Drizzle the crostini with a little of the honey (a honey dripper or even a teaspoon dipped into
thej ar then waved over the squares works really well, don't even bother measuring the honey!). The fmished crostini
should be eaten as soon as possible, but can be kept covered at room temperature for a few hours