Orange Polentina

Directions

1. 1
   Zest the orange to get 1 1/2 teaspoons; set the zest aside.
2. 2
   Remove the rest of the peel and white pith with a sharp knife.
3. 3
   Working over a bowl, cut the segments from their surrounding membranes.
4. 4
   Set aside for garnish.
5. 5
   Combine water, milk, and salt in a large heavy saucepan and bring to a boil.
6. 6
   Gradually whisk in polenta (or cornmeal) and return to a boil.
7. 7
   Reduce heat to medium-low to maintain an even bubble and whisk until the polentina thickens, 1 to 5 minutes (depending on what type you're using).
8. 8
   Remove from the heat, cover, and let stand for 5 minutes.
9. 9
   Meanwhile, combine mascarpone, yogurt, 1 tablespoon honey, and 1/2 teaspoon of the orange zest in a small bowl.
10. 10
    Whisk the remaining 3 tablespoons honey and the remaining 1 teaspoon zest into the polentina.
11. 11
    Divide among 4 bowls and top with a dollop of the mascarpone topping.
12. 12
    Garnish with the reserved orange segments and sprinkle with tarragon, if desired.
13. 13
    Serve immediately.