Grilled polenta with maple and blueberries

Prep: 15 minutes, plus chilling time

Cook: 45 minutes

Makes: 6-8 servings

1 quart water

1 cup coarse or medium cornmeal

1 teaspoon salt

3 tablespoons butter

Spray oil

2 cups mascarpone cheese

1 pint blueberries

Dark maple syrup 1 In a small pot, bring the water to a simmer. Slowly rain in the cornmeal, whisking to avoid any lumps. Whisk in the salt. Cook, stirring frequently, until the polenta is softened and fluffy, 20 to 30 minutes (timing will vary depending on grind and brand). The polenta should be very thick, but if it dries too much before it is softened, whisk in additional water as needed. When the polenta is ready, whisk in the butter. Remove from heat. Spread and smooth the polenta into a plastic wrap-lined and greased baking dish or pan, so the polenta is approximately 3⁄4-inch thick. Loosely cover and refrigerate until cold and firm. The polenta can be made up to two days in advance. 2 Heat a grill over medium heat until hot. Spray the polenta wedges with oil on both sides. Grill the wedges until lightly toasted, with defined grill marks, about 2 minutes per side; be careful when rotating and flipping the polenta, as it will be very delicate. Remove from heat. 3 To serve, place 1 to 2 wedges on each serving plate. Top with a dollop of mascarpone and a handful of fresh berries. Drizzle with maple syrup.

Grilled polenta makes a surprising treat, served with a mascarpone cheese, fresh blueberries and maple syrup.