Sweet vanilla polenta

8 Servings

Ingredients

Quantity Ingredient
4 cups Skim milk
pinch Salt
1 Vanilla bean; split length- wise or
1 teaspoon Pure vanilla extract
1 cup Finely ground cornmeal
½ cup Sugar
½ cup Mascarpone cheese or straw- berry or apricot preserves (opt)

Directions

Combine the milk, salt, and vanilla bean halves in a heavy saucepan.

Bring to a boil over high heat, then reduce to a simmer. Slowly add the cornmeal, stirring constantly, and cook, continuing to stir for 5 to 7 minutes. Remove the pan from the heatm stir in the sugar and the vanilla extract(if using) and allow polenta to sit, covered, for 5 minutes. Remove tha vanilla beans halves if necessary. Divide the polenta between 8 dessert dishes. If desired, spoon Mascarpone cheese or preserves in the center of each serving.

Nutritional info per serving: 175 cal; 5g pro, 38g carb, 1g fat(3%) Source: Grains, Rice and Beans by Kevin Graham (Artisian) Miami Herald, 8/17/95 format: Lisa Crawford, 8/4/96

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