Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Skim milk
pn Salt
1 Vanilla bean; split length-
-wise or
1 ts Pure vanilla extract
1 c Finely ground cornmeal
1/2 c Sugar
1/2 c Mascarpone cheese or straw-
-berry or apricot preserves
-(opt)

Combine the milk, salt, and vanilla bean halves in a heavy saucepan.
Bring to a boil over high heat, then reduce to a simmer. Slowly add
the cornmeal, stirring constantly, and cook, continuing to stir for 5
to 7 minutes. Remove the pan from the heatm stir in the sugar and the
vanilla extract(if using) and allow polenta to sit, covered, for 5
minutes. Remove tha vanilla beans halves if necessary. Divide the
polenta between 8 dessert dishes. If desired, spoon Mascarpone cheese
or preserves in the center of each serving.

Nutritional info per serving: 175 cal; 5g pro, 38g carb, 1g fat(3%)

Source: Grains, Rice and Beans by Kevin Graham (Artisian) Miami
Herald, 8/17/95 format: Lisa Crawford, 8/4/96

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