Polenta Pudding

Ingredients

• 3 cups whole milk or 2% low-fat milk
• 2/3 cup fine cornmeal
• 1/2 teaspoon salt
• 4 large eggs
• 1/3 cup sugar
• 1 cup mascarpone cheese
• 1 teaspoon lemon zest, freshly grated
• 1 teaspoon vanilla extract

Directions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Heat milk in top of double boiler. Slowly whisk in cornmeal. Cook; stirring constantly, until milk boils and the polenta thickens. Stir in the salt.

3. 3

   Reduce heat under boiling water to very low and cook, covered, WITHOUT disturbing, for 30 minutes. Replenish water in boiler as needed.

4. 4

   In a large bowl, whisk eggs and sugar until light in color.

5. 5

   When polents is ready, remove from heat, stir in mascarpone until blended. Pour small amount of polenta into eggs. Whisk in remaining polenta.

6. 6

   Add lemon zest and vanilla, stir.

7. 7

   Butter a shallow 2-quart baking dish. Add pudding.

8. 8

   Bake for about 45 minutes until edges are golden brown.

9. 9

   Serve with one of the suggested toppings.