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
Ingredients
- Breakfast Polenta
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3 cups
apple cider
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1 cup
quick cooking polenta (or regular if you are not lazy)
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1 teaspoon
chinese 5 spice
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1/4 cup
dried cranberries
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several pats of butter
- Winter fruit compote
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1
granny smith apple - peeled cored and diced
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1 cup
fresh cranberries
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1/2 cup
apple cider
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1/2 cup
real maple syrup (I like grade B)
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1/4 teaspoon
chinese 5 spice
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zest from 1 orange
Directions
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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.
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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.
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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.
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NOTE - you can serve 4 people in one morning, or yourself 4 days in a row, as this keeps in the fridge just fine!
Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop
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