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

Martha Stewart Living, April 1998

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Credit: MARIA ROBLEDO

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Servings:
4
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Ingredients

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Directions

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

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  • 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.

  • 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.

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

  • 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.

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

  • 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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