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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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This recipe came straight from a cute card deck of recipes I received in a swap here at Zaar. Wonderful for a brunch! All the toppings are just suggestions from me....find your own and share with us all! Check these out as toppings: Avocado and Pineapple Dip- Marinated Strawberries- Frozen Banana Creme- Sweet Avocado Spread- Crunchy Almond Creme Ingredients:
3 cups whole milk or 3 cups 2% low-fat milk |
2/3 cup fine cornmeal |
1/2 teaspoon salt |
4 large eggs |
1/3 cup sugar |
1 cup mascarpone cheese |
1 teaspoon lemon zest, freshly grated |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350 degrees.
2. Heat milk in top of double boiler. Slowly whisk in cornmeal. Cook; stirring constantly, until milk boils and the polenta thickens. Stir in the salt.
3. Reduce heat under boiling water to very low and cook, covered, WITHOUT disturbing, for 30 minutes. Replenish water in boiler as needed.
4. In a large bowl, whisk eggs and sugar until light in color.
5. When polents is ready, remove from heat, stir in mascarpone until blended. Pour small amount of polenta into eggs. Whisk in remaining polenta.
6. Add lemon zest and vanilla, stir.
7. Butter a shallow 2-quart baking dish. Add pudding.
8. Bake for about 45 minutes until edges are golden brown.
9. Serve with one of the suggested toppings.
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