GRILLED POLENTA WEDGES WITH HONEY MASCARPONE

Ingredients

• 4 cups water
• 1/3 cup liquid honey
• 3 sprigs fresh thyme
• 1 tbsp grated lemon peel
• 2 tsp fresh lemon juice
• 1/4 tsp salt
• 1 cup cornmeal
• 1/2 cup mascarpone
• 4 cups assorted fresh berries
• 1/4 cup granulated sugar
• Canola oil*
• Honey Mascarpone*

Directions

1. To prepare polenta, combine water, honey, thyme, lemon peel, lemon juice and salt in a large saucepan. Bring to a boil over medium heat. Reduce heat to low and gradually whisk in cornmeal; cook, stirring, until thickened, about 20 minutes. Remove from heat. Remove and discard thyme. Stir in mascarpone.
2. Spread polenta evenly into a greased 9 inch square baking pan lined with parchment paper that overhangs by 2 inches; cool to room temperature. Cover and refrigerate for at least 8 hours or up to 24 hours.
3. Combine berries and sugar in a bowl; set aside.
4. Preheat natural gas barbecue on medium for 10 - 15 minutes.
5. Remove pan from refrigerator and uncover. Using parchment paper as an aid, lift polenta from pan and transfer it to a cutting board. Cut polenta in half horizontally. Cut each half vertically into 3 pieces. Cut each piece diagonally into 2 triangles. There should be 12 triangles. Brush both sides of polenta wedges with oil.
6. Grill polenta until warmed and grill-marked, about 5 - 7 minutes per side. Serve with berry mixture and Honey Mascarpone.

Ingredients

• 3/4 cup mascarpone
• 1/4 cup whipping cream
• 3 tbsp liquid honey
• 1 tsp grated lemon peel

Yield: Makes about 1 1/4 cup.

Directions

1. Using medium speed of an electric mixer, beat mascarpone until creamy. Add cream and beat until smooth. Add honey and lemon peel and beat just until blended. Serve immediately.