I think this is probably the first dessert-like dish I've shared on this blog. I made it for a brunch on Friday, and I have to tell you, it was a huge success!
It's a semi-sweet polenta cake which I served with buttered apples and yogurt. I say semi-sweet because there's no sugar in the polenta, only black cherry conserve.
And the beauty of this semi-sweet polenta cake is that if you have any leftover, you can pan-fry pieces of the cake, say with eggs and bacon (exactly what I did this morning), which means it can also be the basis of a savory meal.
Sunday Brunch Polenta Cake:
(using ingredients from the March 19th shopping list)
1) Boil 4 cups of water and gradually pour in a cup of polenta.
2) Whisk briskly so polenta takes on the water on med-to-low heat. Continue stirring for about 30 mins with a wooden spoon.
3) As polenta is cooking add a big dob of butter and about a cup of fruit jam, whatever you have on hand, i.e. cherry, strawberry, apricot, marmalade. Stir thoroughly, mixing jam through cooking polenta.
4) Chop a couple handfuls of almonds and add to the cooking polenta, and you might add a little salt too, it will bring out the flavors. (You can also add half a teaspoon of cinnamon and or nutmeg if you like.)
5) At the 30 min mark, pour polenta into a large greased bowl or onto a plate, and let it cool.
6) Now peel and slice several apples. Bananas are on the last shopping list too, so you could add some sliced banana too.
7) Melt a big chunk of butter in a pan, add the apples and bananas and stir them about in the butter till they brown. Squeeze some lemon juice over the fruit, put a lid on the pan and remove it from the hot plate.
To serve: Plate sliced pieces of polenta cake, spoon some buttered apple and banana over the cake, and then add a large dollop of yogurt. If you have any almonds left, sprinkle a few over the top, and for total decadence drizzle honey or maple syrup over the lot!
A delicious flavor-pal beverage is Tulsi Rose Tea, or chai or a good cuppa English breakfast tea.
It's a semi-sweet polenta cake which I served with buttered apples and yogurt. I say semi-sweet because there's no sugar in the polenta, only black cherry conserve.
And the beauty of this semi-sweet polenta cake is that if you have any leftover, you can pan-fry pieces of the cake, say with eggs and bacon (exactly what I did this morning), which means it can also be the basis of a savory meal.
Sunday Brunch Polenta Cake:
(using ingredients from the March 19th shopping list)
1) Boil 4 cups of water and gradually pour in a cup of polenta.
2) Whisk briskly so polenta takes on the water on med-to-low heat. Continue stirring for about 30 mins with a wooden spoon.
3) As polenta is cooking add a big dob of butter and about a cup of fruit jam, whatever you have on hand, i.e. cherry, strawberry, apricot, marmalade. Stir thoroughly, mixing jam through cooking polenta.
4) Chop a couple handfuls of almonds and add to the cooking polenta, and you might add a little salt too, it will bring out the flavors. (You can also add half a teaspoon of cinnamon and or nutmeg if you like.)
5) At the 30 min mark, pour polenta into a large greased bowl or onto a plate, and let it cool.
6) Now peel and slice several apples. Bananas are on the last shopping list too, so you could add some sliced banana too.
7) Melt a big chunk of butter in a pan, add the apples and bananas and stir them about in the butter till they brown. Squeeze some lemon juice over the fruit, put a lid on the pan and remove it from the hot plate.
To serve: Plate sliced pieces of polenta cake, spoon some buttered apple and banana over the cake, and then add a large dollop of yogurt. If you have any almonds left, sprinkle a few over the top, and for total decadence drizzle honey or maple syrup over the lot!
A delicious flavor-pal beverage is Tulsi Rose Tea, or chai or a good cuppa English breakfast tea.
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1 comment:
The easiest way to cook polenta is with a microwave. No lumps. Put in your usual quantity of polenta and water in a bowl, stir, cover with cling wrap, zap on high for 6 minutes, remove wrap, stir again, then zap for another 6 minutes (uncovered).
For some reason, though, when I tried this in a wide pan (so I can make the cakes in one vessel instead of two), it didn't quite work out. Further experimentation is in order.
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