Polenta With Mascarpone, Maple Syrup, and Toasted Pecans

Ingredients

• 12 cup maple syrup
• 1 12 teaspoons salt
• 1 cup coarse-ground polenta
• 1 cup whole milk
• 12 cup mascarpone cheese
• 12 cup toasted pecan halves
• coarsely chopped

Instructions

1. In a small saucepan over low heat, warm the maple syrup.
2. Keep warm while preparing the polenta.
3. To prepare polenta, in a large heavy saucepan over med-high heat, bring 3 cups water and the salt to a boil.
4. In a small bowl, stir together the cornmeal and milk.
5. Gradually stir the cornmeal mixture into the boiling water.
6. Stirring constantly, bring the mixture to a boil, about 2 minutes.
7. Decrease the heat to med-low and cook, stirring frequently, until the polenta is thick and creamy, about 25 minutes.
8. Add up to 1/2 cup water by tablespoons if the polenta begins to stick (be careful, as the hot polenta can bubble and spatter).
9. Divide the polenta among 4 shallow serving bowls.
10. Drizzle about 2 tablespoons of the warm maple syrup over the polenta in each bowl.
11. Stir the mascarpone and spoon about 2 tablespoons on top of each bowl of polenta.
12. Sprinkle with the toasted pecans and serve at once.