A sweet reference to the season
Kip Dawkins | Styling by Jennifer Sisk
Baked Polenta Diamonds
BAKED POLENTA DIAMONDS RECIPE:
2 cups milk
7 oz. polenta grits
6 egg whites beaten to stiff peaks with a teaspoon of salt
4 oz. sun-dried tomatoes, very finely copped
5 oz. mascarpone
1⁄2 teaspoon white pepper
Capers for garnish
Heat the milk in a saucepan, and when it begins to boil, stir in the polenta quickly. Simmer over a low heat for about 10 minutes, and remove from heat to cool. Fold the egg whites into the cooled polenta mixture, and blend well. Spoon this mixture into a buttered brownie tin, and bake in a 350-degree oven until golden. Remove from oven to cool.
To prepare mascarpone: Blend the mascarpone with finely chopped sun-dried tomato and pepper. Cut the polenta into diamond shapes, and spread some of the mascarpone on each piece. Garnish with capers, and serve at room temperature.
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