Recipe - Polenta With Mascarpone

2 teaspoon Salt
1 1/3 cup Coarsegrained polenta
2 tablespoon Unsalted butter; melted
Three fourths cup Mascarpone; softened to room
; temperature (18
; ounces), more if
; desired
1 cup Milk; warmed
1 pn Freshly grated nutmeg
Pepper Mill

In a large heavybottomed saucepan bring 5 cups water and salt to a boil
then reduce to a bare simmer. Add polenta in a thin stream, stirring
constantly; it will take about 10 minutes to add it all and will be fairly
thick. Cook over low heat, 20 minutes, stirring constantly. Add melted
butter, 4 tablespoons of the mascarpone, milk and nutmeg. Stir well.

Pour hot polenta mixture into a very wide, warmed serving bowl. Top
decoratively with mascarpone in 8 heaping spoonfuls. Serve immediately.
Pass pepper mill and a bowl of extra mascarpone, if desired.

Yield: 8