Recipe

Breakfast Polenta with Winter Fruit Compote

Photo by aargersi

This recipe was entered in the contest for Your Best Polenta Recipe
Chef
aargersi's 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...
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 precooked type.

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1 granny smith apple - peeled cored and diced Ask the
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1/2 cup real maple syrup (I like grade B) Ask the
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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!
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