Pistachio and Dark Chocolate Polenta with Mascarpone Drizzle
Pistachio and Dark Chocolate Polenta with Mascarpone Drizzle could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. One portion of this dish contains about 10g of protein, 20g of fat, and a total of 379 calories. For $1.02 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 4. Plenty of people really liked this side dish. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Cookie Monster Cooking. This recipe is liked by 142 foodies and cooks. Head to the store and pick up polenta, pistachios, mascarpone, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 63%, which is good. Users who liked this recipe also liked Cranberry Pistachio Biscotti with White Chocolate Drizzle, Snow Eggs with Pistachio Custard and Chocolate Drizzle, and Watermelon Popsicles With Dark Chocolate Drizzle.
Servings: 4
Ingredients:
dark chocolate chunks (or chopped dark chocolate)
1 teaspoon pure maple syrup
2 ounces mascarpone
1 tablespoon milk
shelled pistachios, roughly chopped
1 cup coarse polenta (not instant or quick cooking)
¼ teaspoon salt
½ teaspoon vanilla extract
2 cups water
Equipment:
sauce pan
whisk
bowl
frying pan
ladle
Cooking instruction summary:
To make the polenta - add the milk, water and salt to a medium saucepan. Set the pan over medium-high heat and bring to a low simmer. Slowly pour in the polenta in an even stream, whisking constantly the entire time. Turn the heat down to low and partially cover with a lid. Cook for about 20 to 25 minutes, whisking every few minutes to get out any lumps (be sure to scrape the sides and bottom of the pan). You want the polenta to thicken and have a creamy consistency. If it starts getting too thick, you can add in a little more milk (a tablespoon or so at a time).Meanwhile, to make the mascarpone drizzle - add the mascarpone, milk, maple syrup and vanilla to a small bowl. Whisk until well combined and smooth. Set aside. When the polenta is done cooking, remove from the heat and add in the maple syrup and vanilla extract. Whisk to combine. Ladle the polenta into bowls. Top with some of the chocolate and pistachios. Drizzle with some of the mascarpone mixture. Serve immediately.
Step by step:
1. To make the polenta - add the milk, water and salt to a medium saucepan. Set the pan over medium-high heat and bring to a low simmer. Slowly pour in the polenta in an even stream, whisking constantly the entire time. Turn the heat down to low and partially cover with a lid. Cook for about 20 to 25 minutes, whisking every few minutes to get out any lumps (be sure to scrape the sides and bottom of the pan). You want the polenta to thicken and have a creamy consistency. If it starts getting too thick, you can add in a little more milk (a tablespoon or so at a time).Meanwhile, to make the mascarpone drizzle - add the mascarpone, milk, maple syrup and vanilla to a small bowl.
2. Whisk until well combined and smooth. Set aside. When the polenta is done cooking, remove from the heat and add in the maple syrup and vanilla extract.
3. Whisk to combine. Ladle the polenta into bowls. Top with some of the chocolate and pistachios.
4. Drizzle with some of the mascarpone mixture.
5. Serve immediately.
Nutrition Information:
covered percent of daily need
