4 c Skim milk
1 pn Salt
1 Vanilla bean; split
- lengthwise -OR-
1 ts Pure vanilla extract
1 c Finely ground cornmeal
1/2 c Sugar
1/2 c Mascarpone cheese or
- strawberry or apricot
- preserves (optional)
Combine the milk, salt, and vanilla bean halves in a heavy
saucepan. Bring to a boil over high heat, then reduce to a simmer.
Slowly add the cornmeal, stirring constantly, and cook, continuing
to stir for 5 to 7 minutes. Remove the pan from the heat, stir in
the sugar and the vanilla extract(if using) and allow polenta to
sit, covered, for 5 minutes. Remove the vanilla beans halves if
necessary. Divide the polenta between 8 dessert dishes. If
desired, spoon Mascarpone cheese or preserves in the center of each
serving.
Per serving: 175 cal; 5 g pro, 38 g carbs, 1 g fat (3%)
