Creamy Mascarpone Polenta

• 8 cups water
• 4 teaspoons kosher salt
• 2 cups yellow cornmeal
• 1 cup mascarpone cheese
• Freshly ground pepper to taste

1. Bring the water to a boil in a large saucepan.
2. Add the salt.
3. Whisking constantly, add the cornmeal in a very thin, steady stream.
4. Turn the heat as low as possible.
5. Cook for 1 hour, stirring vigorously every 10 minutes.
6. Add the mascarpone and pepper and beat until smooth and creamy.
7. Serve hot.

water, kosher salt, yellow cornmeal, mascarpone cheese, freshly ground pepper

Taken from cooking.nytimes.com/recipes/5166 (may not work)