Polenta with cranberry apple compote

By OshawaBlackBear

Ingredients

• Cranberry Apple Compote:
• Ingredients
• ■2 cups (500 mL) 1% milk
• ■1 cup (250 mL) water
• ■3/4 cup (175 mL) cornmeal
• ■2 tbsp (25 mL) liquid honey
• ■Pinch nutmeg
• ■2 tbsp (25 mL) soft non-hydrogenated margarine
• ■1 cup (250 mL) fresh or frozen cranberries
• ■1 apple, peeled, cored and chopped
• ■1/2 cup (125 mL) dried cranberries
• ■1/2 tsp (2 mL) grated orange rind
• ■1/3 cup (75 mL) orange juice
• ■1 tbsp (15 mL) granulated sugar or sugar substitute
• ■1 cinnamon stick, broken in half

Details

Servings 6

Preparation

Step 1

Directions

1.In saucepan, bring milk and water to boil. In a thin steady stream, whisk in cornmeal. Bring back to boil, reduce heat to low and simmer, stirring almost constantly for about 12 minutes or until polenta mounds firmly on spoon.
2.Stir in honey and nutmeg. Pour into 8-inch (2 L) greased square baking pan and spread evenly. Let cool completely at room temperature or refrigerate until firm.
3.Cranberry apple compote: Meanwhile, in saucepan combine cranberries, apple, dried cranberries, orange rind and juice. Bring to boil, stirring. Reduce heat to simmer; add sugar and cinnamon and cook, stirring occasionally, for about 5 minutes or until cranberries have popped and apple is tender. Remove cinnamon stick.
4.Cut polenta into 6 squares and set aside. In large nonstick skillet, melt margarine over medium high heat and brown polenta for about 5 minutes, turning once or until light golden. Top with cranberry apple compote.
Tip: Warm the polenta in a 400°F (200°C) oven for about 12 minutes or until hot. Or alternatively warm in microwave one piece at a time until hot.

Tip: For a creamy version of polenta reduce cornmeal to 1/2 cup (125 mL) and serve creamy like oatmeal with compote.