Prep 20 mins
Cook 5 mins
Italians enjoy cornmeal or polenta in countless preparations. Polentina is a creamier, porridge-like version, often served for breakfast. An orange-infused dollop of tangy mascarpone cheese and yogurt is a rich, delicious topping. But feel free to skip the mascarpone and double the yogurt to save calories. To keep it quick, we use instant polenta or regular fine cornmeal. If you have time, the recipe will work with stone-ground cornmeal. It will take longer to cook, 15 to 20 minutes, but will reward you with rich texture. From "Eating Well"
- 1 medium orange
- 2 cups water
- 1 1⁄2 cups low-fat milk
- 1⁄4 teaspoon salt
- 3⁄4 cup yellow cornmeal (fine)
- 1⁄4 cup mascarpone
- 1⁄4 cup fat free Greek yogurt
- 4 tablespoons honey, divided
- Zest the orange to get 1 1/2 teaspoons; set the zest aside. Remove the rest of the peel and white pith with a sharp knife. Working over a bowl, cut the segments from their surrounding membranes. Set aside for garnish.
- Combine water, milk, and salt in a large heavy saucepan and bring to a boil. Gradually whisk in polenta (or cornmeal) and return to a boil. Reduce heat to medium-low to maintain an even bubble and whisk until the polentina thickens, 1 to 5 minutes (depending on what type you're using). Remove from the heat, cover, and let stand for 5 minutes.
- Meanwhile, combine mascarpone, yogurt, 1 tablespoon honey, and 1/2 teaspoon of the orange zest in a small bowl.
- Whisk the remaining 3 tablespoons honey and the remaining 1 teaspoon zest into the polentina. Divide among 4 bowls and top with a dollop of the mascarpone topping. Garnish with the reserved orange segments and sprinkle with tarragon, if desired. Serve immediately.