Parmesan Polenta with Mascarpone and Strawberry Coulis

• 1 pint berries, washed, hulled and sliced
• 3 to 4 Tbs. granulated sugar
• 1 to 2 Tbs. fresh lemon juice
• 2 drops rosewater, optional
• 2 cups polenta or yellow cornmeal, preferably stone ground
• Salt to taste
• 1/2 cup grated Parmesan cheese
• 4 Tbs. mascarpone cheese, at room temperature
• 1 pint strawberries, washed, hulled and sliced, for garnish

1. To make Strawberry Coulis: Put 1 1/2 cups berries in blender or food processor, and puree until smooth.
2. Stir in sugar, lemon juice and remaining berries.
3. Add rosewater, if using.
4. Refrigerate until ready to use.
5. To make Polenta: Combine polenta, 8 cups cold water and salt in heavy pot, and slowly bring to a boil over medium heat, stirring often with wooden spoon or spatula, scraping bottom of pot.
6. As polenta thickens, reduce heat to low, and continue to cook.
7. Stir 25 to 30 minutes, or until polenta is no longer grainy; add more water as needed.
8. Stir in Parmesan cheese.
9. Swirl in Strawberry Coulis to make ribbons.
10. Spoon into 8 bowls; top each serving with 1/2 Tbs.
11. mascarpone and 1/4 cup sliced berries.

sugar, lemon juice, drops rosewater, polenta, salt, parmesan cheese, mascarpone cheese, strawberries

Taken from www.vegetariantimes.com/recipe/parmesan-polenta-with-mascarpone-and-strawberry-coulis/ (may not work)