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Breakfast Polenta with Figs and Mascarpone

Breakfast Polenta with Figs and Mascarpone

Name: Breakfast Polenta with Figs and Mascarpone
Yield: Makes 4 1/2 cups
Ingredients: 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

17 Ratings

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

Martha Stewart Living, November 1999

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Recipe Summary

Yield:

Makes 4 1/2 cups

Ingredients

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

Directions

Step 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.

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Cook's Notes

Quick-cooking polenta is available in most grocery stores.

Reviews

17 Ratings

5 star values: 3
4 star values: 5
3 star values: 8
2 star values: 1
1 star values: 0

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Breakfast Polenta with Figs and Mascarpone

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Recipe Summary

Ingredients

Directions

Cook's Notes

Reviews

All Reviews for Breakfast Polenta with Figs and Mascarpone

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Breakfast Polenta with Figs and Mascarpone

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes

Reviews

All Reviews for Breakfast Polenta with Figs and Mascarpone