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Breakfast Polenta with Figs and Mascarpone


Polenta is cornmeal made of ground flint corn; the texture of the grind can vary.

  • Yield: Makes 4 1/2 cups

Source: Martha Stewart Living, November 1999


  • 4 cups milk, or more to taste
  • 1 cup quick-cooking polenta
  • 4 tablespoons unsalted butter
  • 1/2 cup Infused Honey
  • 4 tablespoons mascarpone cheese
  • 4 large fresh figs, cut into wedges


  1. In a medium saucepan set over medium heat, bring milk to a boil. Whisk in polenta. Reduce heat to low; whisk occasionally until creamy, about 2 minutes. Stir in butter and more milk, if desired. Serve hot with honey, mascarpone, and figs.

Cook's Notes

Quick-cooking polenta is available in most grocery stores.

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