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Author Notes: This is a unique and lovely dessert worthy of special occasions. I recommend making a double batch of the clementine compote and spreading it on croissants and other pastries even after you finish your polenta bowls. —Vicky | Things I Made Today
- 3 clementines, peeled and separated, pith removed
- 1 tablespoon clementine zet
- 3 tablespoons sugar
- 1 tablespoon brandy
- 2 cups half and half, plus more if needed
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon Kosher salt
- 1/2 cup cornmeal, dry
- 3 tablespoons honey
- 4 tablespoons greek yogurt
- In a heavy bottomed small pot over medium heat, combine clementine sections, sugar, and brandy. Using the back of a wooden spoon, mash clementines as they heat up to release juices. Stir until sugar dissolves. Bring to a boil, reduce heat, and simmer for 10 minutes, stirring occasionally. Remove from heat and let cool slightly.
- Combine half and half, nutmeg, and salt in a small pot. Bring to a slow simmer over medium heat, then add cornmeal. Stir until clumps dissolve, reduce heat to low, and cook for 15 minutes, stirring frequently, until cornmeal is creamy and smooth. If mixture is looking too dry, add more half and half.
- Remove polenta from heat and stir in honey.
- Scoop polenta into four small bowls. Top each with a tablespoon of greek yogurt, clementine compote, and zest.