Ingredients: 6 cups water 2 cups polenta 1 tablespoon salt real maple syrup plenty of marscapone cheese
Directions:1. Bring the water to a boil in a large saucepan. Working quickly, whisk in the cornmeal and salt, and reduce the heat to a simmer, cook, uncovered, stirring frequently, until thick and velvety, at least 45 minutes. If the polenta is too thick, add more water. You can never overcook polenta, it just gets smoother and smoother. 2. Spoon the polenta into bowls and top it generously with marscapone and maple syrup. Serve in bed with a big spoon. 3. Pour any leftover polenta into a well-oiled pan. Refrigerate and re-heat or grill in slices. |