Sweet Vanilla Polenta Pudding

Ingredients:
2 cups whole milk
1/2 of a vanilla bean, split lengthwise
1/8 teaspoon salt
1/2 cup quick-cooking polenta
1/4 to 1/3 cup sugar
1/4 cup mascarpone, softened
1 T honey
1/4 cup apricot preserves or other preserves

In a medium saucepan combine milk, split vanilla bean, and salt. Bring to a simmer. Cover and remove from heat. Let stand for 15 minutes to allow vanilla bean to infuse milk with its flavor. Remove vanilla bean; set aside.

Bring milk mixture just to boiling over medium-high heat, reduce heat to medium. Gradually add polenta, stirring constantly. Cook and stir for 5 to 7 minutes, or until mixture is very thick. Remove from heat. Stir in sugar. Let stand, covered, for 5 minutes.

In a small bowl, combine mascarpone and honey. Using the tip of a small shap knife, scrape out seeds from vanilla bean. Discard pod or reserve for another use. Stir vanilla seeds into mascarpone mixture.

Spoon polenta into six dishes. Top with mascarpone-preserves mixture. Serve warm.

Serves 6