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Polenta with Roasted Stone Fruit, Mascarpone and Rosemary
1½ hours 20 minutes active
Cooking polenta in the oven is hands off-easy, freeing you to prep a sweet and savory fruit topping. We really love juicy, ripe stone fruit—peaches, nectarines, plums, cherries or a combination. And when fresh figs are available, they’re excellent in place of the stone fruit. This is a perfect dish for breakfast or brunch.
cup coarse stoneground yellow cornmeal
Kosher salt and ground black pepper