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Orange Polentina

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  20 Minutes
  4 servings, about 3/4 cup each
Italians enjoy cornmeal or polenta in countless preparations. Polentina is a creamier, porridge-like version, often served for breakfast. An orange-infused dollop of tangy mascarpone cheese and yogurt is a rich, delicious topping. But feel free to skip the mascarpone and double the yogurt to save calories. To keep it quick, we use instant polenta or regular fine cornmeal. If you have time, the recipe will work with stone-ground cornmeal. It will take longer to cook, 15 to 20 minutes, but will reward you with rich texture.

Make Ahead Tip: Cover and refrigerate the topping (Step 3) for up to 2 days.
RECIPE INGREDIENTS
1   medium orange
2 cups  water
1 1/2 cups  low-fat milk
1/4 teaspoon  salt
3/4 cup  instant polenta or fine cornmeal
1/4 cup  mascarpone (Italian cream cheese)
1/4 cup  nonfat Greek-style yogurt
4 tablespoons  honey, divided
1 teaspoon  finely chopped fresh tarragon (optional)
Orange Polentina Recipe at Cooking.com
DIRECTIONS
Zest the orange to get 1 1/2 teaspoons; set the zest aside. Remove the rest of the peel and white pith with a sharp knife. Working over a bowl, cut the segments from their surrounding membranes. Set aside for garnish.


Combine water, milk and salt in a large heavy saucepan and bring to a boil. Gradually whisk in polenta (or cornmeal) and return to a boil. Reduce heat to medium-low to maintain an even bubble and whisk until the polentina thickens, 1 to 5 minutes (depending on what type you’re using). Remove from the heat, cover and let stand for 5 minutes.


Meanwhile, combine mascarpone, yogurt, 1 tablespoon honey and 1/2 teaspoon of the orange zest in a small bowl.


Whisk the remaining 3 tablespoons honey and the remaining 1 teaspoon zest into the polentina. Divide among 4 bowls and top with a dollop of the mascarpone topping. Garnish with the reserved orange segments and sprinkle with tarragon, if desired. Serve immediately.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2010
Nutrition Facts per Serving
Yield:   4 servings, about 3/4 cup each
Calories: 353
Fat, Saturated: 8g
Fiber: 4g
Cholesterol: 41mg
Sodium: 219mg
% Cal. from Fat: 36%
Fat. Total: 14g
Protein: 9g
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