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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
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