No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Golden Sweet Polenta with Blood Oranges

  • Servings: 4
Golden Sweet Polenta with Blood Oranges

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.

Related Topics