Creamy Sweet Polenta with Mango and Mascarpone

Name: Creamy Sweet Polenta with Mango and Mascarpone
Cuisine: British
Ingredients: 600 ml milk; 60 g quick-cooking polenta; About 2 tablespoons brown sugar or clear honey; About 2 tablespoons brown sugar or clear honey; 1 ripe mango, peeled and stoned; 100 g mascarpone cheese

Preparation info

Serves
2
adults and 2 small children

Difficulty
Easy

Appears in

Eat Up

By Mark Hix

Published 2000

About

If you use very ripe mango you probably won’t need to add any sugar or honey to the polenta.

Ingredients

600 ml milk
60 g quick-cooking polenta
About 2

Europe
United Kingdom
Dessert
Gluten-free
Vegetarian
Mediterranean

Method

Bring the milk to the boil in a heavy-based pan. Whisk in the polenta and cook over a low heat for 10-15 minutes, stirring with a wooden spoon. The polenta should be the consistency of a thick soup. Add the sugar or honey to taste and leave until the mixture is just warm.

Mash or finely chop the mango. Serve the warm polenta with a spoonful of mascarpone and the mango.