Sweet Polenta Crostini with Mascarpone, Raspberries, Pistachios, and Lavendar Honey Recipe | Food Ne

Ingredients

• 3 1/2 cups water, preferably still spring or filtered water
• 1/2 teaspoon salt
• 1 cup medium grain yellow cornmeal, preferably stone-ground
• 4 tablespoons unsalted butter
• 1 tablespoon mild-flavored vegetable oil, plus extra for greasing the pan
• 2 to 3 tablespoons granulated sugar
• 3/4 cup mascarpone
• 1/2 pint red raspberries
• 1/3 cup shelled, skinned, pistachio nuts, lightly toasted and coarsely chopped
• 1/4 cup dark, flavorful honey, such as lavender or wild forest, although preferably not buckwheat