Polenta With Mascarpone, Maple Syrup, and Toasted Pecans

• 12 cup maple syrup
• 1 12 teaspoons salt
• 1 cup coarse-ground polenta
• 1 cup whole milk
• 12 cup mascarpone cheese
• 12 cup toasted pecan halves, coarsely chopped

1. In a small saucepan over low heat, warm the maple syrup.
2. Keep warm while preparing the polenta.
3. To prepare polenta, in a large heavy saucepan over med-high heat, bring 3 cups water and the salt to a boil.
4. In a small bowl, stir together the cornmeal and milk.
5. Gradually stir the cornmeal mixture into the boiling water.
6. Stirring constantly, bring the mixture to a boil, about 2 minutes.
7. Decrease the heat to med-low and cook, stirring frequently, until the polenta is thick and creamy, about 25 minutes.
8. Add up to 1/2 cup water by tablespoons if the polenta begins to stick (be careful, as the hot polenta can bubble and spatter).
9. Divide the polenta among 4 shallow serving bowls.
10. Drizzle about 2 tablespoons of the warm maple syrup over the polenta in each bowl.
11. Stir the mascarpone and spoon about 2 tablespoons on top of each bowl of polenta.
12. Sprinkle with the toasted pecans and serve at once.

maple syrup, salt, coarseground polenta, milk, mascarpone cheese, pecan halves

Taken from www.food.com/recipe/polenta-with-mascarpone-maple-syrup-and-toasted-pecans-511552 (may not work)