Orange Polentina
- 1 medium orange
- 2 cups water
- 1 12 cups low-fat milk
- 14 teaspoon salt
- 34 cup yellow cornmeal (fine)
- 14 cup mascarpone
- 14 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.
orange, water, lowfat milk, salt, yellow cornmeal, mascarpone, yogurt, honey
Taken from www.food.com/recipe/orange-polentina-478006 (may not work)