Preparation:
Combine the milk and salt in large 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 - 7 minutes. Remove the pan from the heat, stir in the sugar and vanilla and allow the polenta to sit, covered, for 5 minutes.
Divide into 6 - 8 dessert dishes. Spoon cheese or preserves in the center of each serving. |
