From EatingWell: January/February 2010
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.
- 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)
- 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.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate the topping (Step 3) for up to 2 days.
Per serving: 353 calories; 14 g fat (8 g sat, 0 g mono); 41 mg cholesterol; 51 g carbohydrates; 17 g added sugars; 9 g protein; 4 g fiber; 219 mg sodium; 71 mg potassium.
Nutrition Bonus: Vitamin C (30% daily value), Calcium (18% dv).
Carbohydrate Servings: 3 1/2
Exchanges: 1 1/2 starch, 1/2 low fat milk, 1 1/2 other carbohydrate, 2 fat
More From EatingWell
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
In the hot months of summer, cool down with a refreshing and...
Our nonalcoholic drink recipes, or “mocktails,” are festive...
Kick back and enjoy one of our delicious healthy summer punch...
During the busy workweek, these no-cook dinner recipes are...
Quinoa is a superfood that is packed with fiber and protein...
Fresh leeks are a delicious addition to many recipes. These...
Farmers’ markets and gardens are full of fresh and delicious...
Sardines (Pacific, wild-caught) are one of the healthiest...
- Type of Dish
- Main dish, vegetarian
- Ease of Preparation
- Total Time
- 30 minutes or less
- January/February 2010