New This Month

Golden Sweet Polenta with Blood Oranges

Polenta isn't just for savory dishes, it also makes a delicious dessert.

  • Servings: 4

Photography: MARIA ROBLEDO

Source: Martha Stewart Living, April 1998


  • 1 1/2 cups milk
  • 1 1/2 tablespoons unsalted butter
  • 1/2 cup honey
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup quick-cooking polenta
  • 1/4 cup currants
  • 1/2 cup freshly squeezed orange juice
  • 3 blood oranges, peeled and sliced into 1/2-inch-thick rounds
  • 1/4 cup whole almonds, coarsely chopped


  1. Combine milk, 1/2 tablespoon butter, 1/4 cup honey, and cinnamon in a medium saucepan; bring to a boil.

  2. Reduce heat to low. In a steady stream, slowly pour in the polenta, whisking constantly to prevent lumps from forming. After all the polenta has been incorporated, cook 5 minutes more. Stir in currants.

  3. Transfer mixture to an ungreased 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan. Let polenta stand in pan until cool, about 40 minutes.

  4. Invert loaf pan, and remove polenta. Slice loaf into 12 bars.

  5. Melt remaining 1 tablespoon butter in a large skillet over medium-high heat. Arrange polenta bars in skillet, working in batches, if necessary, and saute until golden on all sides, 2 to 3 minutes per side.

  6. Remove polenta from skillet, and arrange on serving plates.

  7. Return skillet to medium heat. Add remaining 1/4 cup honey and orange juice; bring to a boil. Add orange rounds and almonds; quickly toss together. To serve, pour honey sauce over polenta bars.


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