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


      The Recipe

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).



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Copyright © by Robin Benzle. All Rights Reserved