If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: When I was a kid we camped a lot, and my Mom always made fried mush - leftover cream of wheat fried in butter and then served with honey, and we LOVED it. I decided to apply the idea to polenta and spruce up the name a little :-)When I am making a savory polenta I typically buy a coarser grind organic variety sold in bulk at my store, but for this I used a finer quick cooking type. - aargersi
- 3 cups apple cider
- 1 cup quick cooking polenta (or regular if you are not lazy)
- 1 teaspoon chinese 5 spice
- 1/4 cup dried cranberries
- several pats of butter
Winter fruit compote
- 1 granny smith apple - peeled cored and diced
- 1 cup fresh cranberries
- 1/2 cup apple cider
- 1/2 cup real maple syrup (I like grade B)
- 1/4 teaspoon chinese 5 spice
- zest from 1 orange
- The night before - spray a pie plate with non-stick spray. Bring the apple cider to a simmer and stir in the polenta and 5 spice. Cook according to the directions for the polenta (usually around 5 minutes) remove from heat and stir in dried cranberries. Spread evenly into pie plate, cool, cover and refrigerate.
- in the morning: Make the compote - bring the cider, syrup and 5 spice to a simmer, add the apples, cranberries and orange zest and simmer on low until the apples are tender. Keep warm.
- melt 1-2 pats of butter (depending on your level of butter love :-) in a non stick skillet. Cut the polenta in 8 wedges, and fry them in the butter 2 at a time until crisp. Serve with the compote.
- NOTE - you can serve 4 people in one morning, or yourself 4 days in a row, as this keeps in the fridge just fine!
- This recipe was entered in the contest for Your Best Polenta Recipe