Instructions: 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.

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