In a large saucepan, bring the water and milk to a boil. Add the 1/4 cup olive oil and season with salt and white pepper. Very gradually, add the polenta in a steady stream, whisking constantly. Reduce the heat to low and cook, stirring frequently with a heavy wooden spoon until thick and creamy, 20 to 30 minutes. Add the heavy cream and mascarpone to the polenta and adjust the seasoning, to taste. Cook, covered, for 10 minutes longer, or until smooth, thick and creamy.
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|Serving Size: 1 Serving (959g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1394 (62%)|
|Amt Per Serving||% DV|
|Total Fat 154.9g||207 %|
|Saturated Fat 61.8g||309 %|
|Monounsaturated Fat 65.4g|
|Polyunsanturated Fat 13.2g|
|Cholesterol 305.7mg||94 %|
|Sodium 894.6mg||31 %|
|Potassium 1176.8mg||31 %|
|Total Carbohydrate 188.6g||55 %|
|Dietary Fiber 16.5g||66 %|
|Sugars, other 172g|
|Protein 36.6g||52 %|
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Calories per serving: 2247
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