Italian Vanilla Polenta Pudding
with Limoncello Mascarpone Cheese and Jam. A unique dessert!
4 cups skim milk
1/4 teaspoon salt
1 vanilla bean, split lengthwise
1 cup fine corn meal
1/2 cup sugar
6 ounces Mascarpone cheese
1 1/2 tablespoons Limoncello lemon liqueur
In a large, heavy saucepan, bring milk, salt and vanilla bean to a boil. Reduce to simmer and whisk in corn meal. Stir constantly for about 7 minutes.
Meanwhile, in a small bowl, mix together Mascarpone and Limoncello.
Remove polenta from heat, cover and let stand for five minutes.
Divide pudding among 6 cups. Top each cup with a large dollop of the Mascarpone, then finish it off with a dab of your favorite jam. Serves 6. (It's best servede slightly warm).