Orange polentina with honey-mascarpone topping
Instructions:
- POLENTINA:
- 2 cups water;
- 1½ cups whole milk;
- ¼ teaspoon fine sea salt;
- 1 cup instant or quick-cooking polenta or grits.
- MASCARPONE TOPPING, AND TO FINISH:
- 1 large orange;
- ½ cup mascarpone;
- ½ cup Greek yogurt;
- ¼ cup plus 2 tablespoons honey.
- 2 teaspoons finely chopped fresh tarragon or ¾ teaspoon dried (optional).
- To prepare the polentina, bring the water, milk, and salt to a boil in a large, heavy-bottomed saucepan over medium-high heat. Using a large whisk, gradually stir in the polenta in a thin stream. Using a large whisk, gradually stir in the polenta in a thin stream. Decrease the heat to maintain a gentle bubble and whisk continuously until the polenta thickens, 1 to 3 minutes, or according to the package directions. Remove from the heat, cover, and let sit for 5 minutes.
- Meanwhile, make the mascarpone topping. Finely grate the orange until you have 2 teaspoons zest. Peel the fruit, removing the pith if you like, and cut the segments into ½-inch pieces. Set aside. Using a fork, beat the mascarpone, yogurt, 2 tablespoons of the honey, and 1 teaspoon of the orange zest in a small bowl until smooth.
- To finish, whisk the remaining ¼ cup honey and the remaining 1 teaspoon zest into the polentina. Spoon into bowls, crowning each serving with ¼ cup of the mascarpone topping, and a few pieces of orange. Sprinkle with the tarragon and serve right away.
- TO GET A HEAD START: The mascarpone topping, as in step 2, can be prepared 1 day ahead. Chill the orange pieces and the topping in separate containers.
- TO VARY IT: This makes a semifirm polentina. For a more porridgelike consistency, increase the milk to 2 cups.
- TO LIGHTEN IT UP: Feel free to use lowfat milk here, as well as lowfat or nonfat Greek yogurt. In the topping, replace rich mascarpone, an unripened Italian cow’s milk cheese, with ½ cup more yogurt, and add a bit more honey to adjust the sweetness.