Photo: Eiliv Sonas Aceron
Polenta with Mascarpone, Maple Syrup and Toasted Pecans
7 ingredients
Serves 4.
openrecipes
Polenta, a specialty of northern Italy, is made from cornmeal. It is cooked with water, milk, broth or a mixture of liquids to a soft consistency. Mascarpone, another Italian specialty, is an exceptionally creamy fresh cow’s milk cheese that makes an ideal garnish. Warm maple syrup and crunchy toasted pecans top off this hearty contemporary breakfast dish.
Estimated Nutrition (whole recipe, rough)
454
Calories
17g
Protein
32g
Fat
27g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Mascarpone | 2 tbsp (28g) | 120 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Pecan | 1 half (4g) | 20 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup maple syrup
- 3 cups water, plus more as needed
- 1 1/2 tsp. salt
- 1 cup coarse-ground polenta
- 1 cup milk
- 1/2 cup mascarpone cheese
- 1/2 cup pecan halves, toasted and coarsely chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes