---------- Recipe via Meal-Master (tm) v8.03
  Categories: Miamiherald, Grains, Desserts, Vegetarian, Ovolacto
       Yield: 8 Servings
       4 c  Skim milk
         pn Salt
       1    Vanilla bean; split length-
            -wise or
       1 ts Pure vanilla extract
       1 c  Finely ground cornmeal
     1/2 c  Sugar
     1/2 c  Mascarpone cheese or straw-
            -berry or apricot preserves
   Combine the milk, salt, and vanilla bean halves in a
   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 to 7
   minutes. Remove the pan from the heatm stir in the
   sugar and the vanilla extract (if using) and allow
   polenta to sit, covered, for 5 minutes. Remove tha
   vanilla beans halves if necessary.  Divide the polenta
   between 8 dessert dishes. If desired, spoon Mascarpone
   cheese or preserves in the center of each serving.
   Nutritional info per serving: 175 cal; 5g pro, 38g
   carb, 1g fat (3%)
   Source: Grains, Rice and Beans by Kevin Graham
   (Artisian) Miami Herald, 8/17/95 format: Lisa
   Crawford, 8/4/96