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Polenta with Roasted Stone Fruit, Mascarpone and Rosemary
Cooking polenta in the oven is hands off-easy, freeing you to prep a sweet and savory fruit topping. We really love juicy, ripe stone fruit—peaches, nectarines, plums, cherries or a combination. And when fresh figs are available, they’re excellent in place of the stone fruit. This is a perfect dish for breakfast or brunch.
4
Servings
1½ hours
20 minutes active
Ingredients
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1
cup coarse stoneground yellow cornmeal
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Kosher salt and ground black pepper
Directions
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01Heat the oven to 375°F with a rack in the lower-middle position. In a small Dutch oven or medium oven-safe saucepan (about 3-quart capacity), whisk together the cornmeal, 1½ teaspoons salt and 5½ cups water. Bring to a gentle simmer over medium-high, stirring often, then place uncovered in the oven and cook for 1 hour.
