Sweet Polenta Crostini with Mascarpone, Raspberries, Pistachios and Wild Forest Honey

Course Desserts Total Time Under 4h

Ingredients in this Recipe

1 cup yellow cornmeal, preferably stone ground
1 tablespoon mild flavoured vegetable oil, plus extra for greasing the pan
1/3 cup shelled, skinned, pistachio nuts, lightly toasted (see Notes) and coarsely chopped
2 to 3 tablespoons granulated sugar
3½ cups water, preferably still spring or filtered water
4 tablespoons unsalted butter
¼ cup dark, flavourful honey, such as wild forest or lavender honey (preferably not buckwheat)
½ pint red raspberries
½ teaspoon salt
¾ cup mascarpone cheese

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