Is it breakfast? Or dessert? Both?? I say eat it for whichever your heart desires. For me, that was breakfast … and I enjoyed every last bite. But seriously, I’ve been staring at my computer screen for about 10 minutes trying to decide which category this bowl of creamy polenta goodness fits into best … and I still haven’t made a decision. I can be very indecisive. Just ask my husband, he’ll gladly verify that fact.
But polenta, let’s get back to the polenta. Last year I made breakfast polenta for the first time and totally fell in love. So I decided I should make some more … and really jazz it up. Make it super snazzy. You know, lots of dark chocolate, pistachios (because they are pretty) and to make it even more fun a mascarpone drizzle. Yeah, that’s right, a mascarpone drizzle. Awesome.
So this dish isn’t quite as in-your-face sweet as a piece of cake, making it perfectly acceptable for breakfast (at least that’s what I told myself). The dark chocolate melts into the warm, slightly sweet creamy polenta and then you get some crunch from the pistachios … and for the grand finale you finish it off with a mascarpone drizzle, which also sort of melts into the mixture. Perfection.
But don’t drizzle the mascarpone sauce onto a super hot bowl of polenta and expect it to stay for pictures – that whole melting thing. That’s what I get for being impatient and refusing to wait for it to cool down a bit to take photos … because I wanted it in my belly as soon as possible.
Dark chocolate. Pistachios. Mascarpone. Go make it happen.
- 2 ½ cups milk
- 2 cups water
- ¼ teaspoon salt
- 1 cup coarse polenta (not instant or quick cooking)
- 2 tablespoons pure maple syrup
- 1 ½ teaspoons vanilla extract
- 2 ounces mascarpone
- 1 tablespoon milk
- 1 teaspoon pure maple syrup
- ½ teaspoon vanilla extract
- dark chocolate chunks (or chopped dark chocolate)
- shelled pistachios, roughly chopped
- To make the polenta - add the milk, water and salt to a medium saucepan. Set the pan over medium-high heat and bring to a low simmer. Slowly pour in the polenta in an even stream, whisking constantly the entire time. Turn the heat down to low and partially cover with a lid. Cook for about 20 to 25 minutes, whisking every few minutes to get out any lumps (be sure to scrape the sides and bottom of the pan). You want the polenta to thicken and have a creamy consistency. If it starts getting too thick, you can add in a little more milk (a tablespoon or so at a time).
- Meanwhile, to make the mascarpone drizzle - add the mascarpone, milk, maple syrup and vanilla to a small bowl. Whisk until well combined and smooth. Set aside.
- When the polenta is done cooking, remove from the heat and add in the maple syrup and vanilla extract. Whisk to combine.
- Ladle the polenta into bowls. Top with some of the chocolate and pistachios. Drizzle with some of the mascarpone mixture. Serve immediately.
Cookie Monster Cooking