Polenta with Mascarpone

• 2 teaspoons salt
• 1 1/3 cups coarse-grained polenta
• 2 tablespoons unsalted butter, melted
• 3/4 cup mascarpone, softened to room temperature (18 ounces), more if desired
• 1 cup milk, warmed
• Pinch freshly grated nutmeg
• Pepper Mill

1. In a large heavy-bottomed saucepan bring 5 cups water and salt to a boil then reduce to a bare simmer.
2. Add polenta in a thin stream, stirring constantly; it will take about 10 minutes to add it all and will be fairly thick.
3. Cook over low heat, 20 minutes, stirring constantly.
4. Add melted butter, 4 tablespoons of the mascarpone, milk and nutmeg.
5. Stir well.
6. Pour hot polenta mixture into a very wide, warmed serving bowl.
7. Top decoratively with mascarpone in 8 heaping spoonfuls.
8. Serve immediately.
9. Pass pepper mill and a bowl of extra mascarpone, if desired.

salt, coarsegrained polenta, unsalted butter, mascarpone, milk, freshly grated nutmeg, pepper

Taken from www.foodnetwork.com/recipes/polenta-with-mascarpone-recipe.html (may not work)