Orange Polentina

  • Active Time 20m
  • Total Time 20m

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.

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)

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 the water, milk and salt in a large heavy saucepan and bring to a boil. Gradually whisk in the 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 the 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.

Tip: Make Ahead: Cover and refrigerate the topping (Step 3) for up to 2 days.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 10202

nutrition information per serving

353 calories; 14g total fat; 8g total saturated fat; 41mg cholesterol; 219mg sodium; 0g carbohydrates; 4g fiber; 9g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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