Combine the milk, salt, and vanilla bean halves in a heavy saucepan. Bring to a boil over high heat, then reduce to a simmer. Slowly add the cornmeal, stirring constantly, and cook, continuing to stir for 5 to 7 minutes. Remove the pan from the heatm stir in the sugar and the vanilla extract(if using) and allow polenta to sit, covered, for 5 minutes. Remove tha vanilla beans halves if necessary. Divide the polenta between 8 dessert dishes. If desired, spoon Mascarpone cheese or preserves in the center of each serving. Nutritional info per serving: 175 cal; 5g pro, 38g carb, 1g fat(3%) Source: Grains, Rice and Beans by Kevin Graham (Artisian) Miami Herald, 8/17/95 format: Lisa Crawford, 8/4/96 Posted to MM-Recipes Digest V3 #215 Date: 08 Aug 96 21:35:09 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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|Serving Size: 1 Serving (285g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 4 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 4.9mg||2 %|
|Sodium 128.5mg||4 %|
|Potassium 412.2mg||11 %|
|Total Carbohydrate 49.6g||15 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 49.6g|
|Protein 8.4g||12 %|
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Calories per serving: 233
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