4/5
(1 Votes)
Ingredients
- Blueberry Sauce
- 1 1/2 cups port
- 1/2 cup sugar
- juice of 1 lime
- 8 ounces fresh or frozen blueberries
- Place port, sugar, and lime juice in a saucepan and bring to a boil. Continue to boil for 8 minutes. Stir in blueberries and, if using frozen ones, reheat the sauce (but do not boil).
- Roasted Nectarines
- 3 cups real maple syrup
- minced zest of 2 oranges
- 6 ripe nectarines, cut in half from top to bottom and pitted
- Preheat oven to 300 degrees. Combine maple syrup, orange zest, and 1/2 cup water in a baking dish. Place nectarines, cut side down, in the dish. Cover with foil and bake for 15 minutes. Remove from oven, take off foil, and set aside at room temperature.
- Mascarpone Polenta
- 5 cups milk
- 1 teaspoon salt
- 1/2 tablespoon vanilla extract
- 1/2 vanilla bean, split and seeds scraped
- 1 tablespoon ground canela or 1/2 tablespoon cinnamon
- 1 cup granulated sugar
- 2 cups coarse cornmeal
- 8 ounces mascarpone cheese
- 1/2 cup powdered sugar, for dusting
- 2 tablespoons unsalted butter, for griddling
Preparation
Step 1
Place the milk, salt, vanilla extract, vanilla bean and seeds, canela, and granulated sugar in a saucepan and bring to a boil. Slowly stir in cornmeal with a wooden spoon and cook over medium-low heat until the polenta no longer has a grainy texture and firms up when you spoon it onto a plate, about 10 minutes. Remove from heat and stir in mascarpone. Spoon into a baking pan (about 7 by 11 inches). Smooth out with a spatula and let cool.
Cut into serving-size triangles, dust both sides with powdered sugar, and lightly griddle in butter.