January 11, 2012
Sweet Polenta with dried fruits and mascarpone cheese
Ingredients for the dried fruit compote
¼ cup dried figs chopped
¼ cup dried cranberries
¼ cup Golden raisins
¼ cup maple syrup
1 tbsp brown sugar
Zest of half a lemon
Place the dry fruits in a small sauce pan and cover with warm water. Allow to soak for 15 minutes. Add the maple syrup and the brown sugar and bring to a boil. Shut off the heat and add the lemon zest.
Ingredients for the sweet polenta
2 ½ cups of water
½ cup of yellow or white polenta
2 tbsp of brown sugar
Pinch of salt
Freshly grated nutmeg to taste
1 tub of Mascarpone cheese
Bring the water to a simmer, with a whisk stir in the polenta in an even and steady stream. Cook over low heat for about 5 to 8 minutes stirring constantly with a rubber spatula. Add the brown sugar and nutmeg and a pinch of salt, stir to combine.
Pour the polenta into 4 soup bowls, pour over the fruit compote. Top each bowl with a scoop of mascarpone cheese and tear over some fresh mint.
Other Recipes from PAESE:
Roasted Golden Beet salad with Arugula and Goat Cheese
Owned by Tony Loschiavo, there are two PAESE Ristorantes in Toronto ( Bathurst St. north of Wilson Ave. - and - King St. west of John St. ).
Paese (pa’eze) means town or village and for the Paese team, this name symbolizes neighborhood. Since 1989, Paese has stayed true to a handcrafted and house-made approach to a menu that is Italian inspired, but with a distinctive and original made-in-Canada twist.
The second Paese opened on King St. in 2010 and at both locations, pairings are emphasized: wine to food, food to place, yet each location offers its own atmosphere, menu and experience.