Orange Polentina

INGREDIENTS

• 1 medium orange

• 2 cups water

• 1 1/2 cups low-fat milk

• 1/4 tsp. salt

• 3/4 cup instant polenta or fine cornmeal

• 1/4 cup mascarpone

• 1/4 cup nonfat Greek yogurt

• 4 tbsp. honey

• 1 tsp. finely chopped fresh tarragon

DIRECTIONS

Zest the orange to get 1 1/2 tsp.; set the zest aside.

Remove the rest of the peel and white pith with a sharp knife.

Working over a bowl, cut the segments from their surrounding membranes. Set aside for garnish.

Combine water, milk and salt in a large heavy saucepan and bring to a boil.

Gradually whisk in polenta (or cornmeal) and return to a boil.

Reduce heat to medium-low to maintain an even bubble and whisk until the polentina thickens, 1 to 5 minutes depending on what type you’re using.

Remove from the heat, cover and let stand for 5 minutes.

Meanwhile, combine mascarpone, yogurt, 1 tbsp. honey and 1/2 tsp. of the orange zest in a small bowl.

Whisk the remaining 3 tbsp. honey and the remaining 1 tsp. zest into the polentina. Divide among 4 bowls and top with a dollop of the mascarpone topping.

Garnish with the reserved orange segments and sprinkle with tarragon, if desired.

Serve immediately.

Source: http://www.eatingwell.com/recipes/orange_polentina.html