Sweet polenta slices with cinnamon

AUTHOR
Sheila Zhang
DIFFICULTY
easy
RATING
3 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 600 g frozen cherries
  • 1 Vanilla pod
  • 600 ml Milk
  • 1 pinch Salt
  • 135 g Sugar
  • 2 TABLESPOONS Butter or margarine
  • 150 g Polenta (corn semolina)
  • 5 TABLESPOONS Red wine
  • 2 Eggs (size M)
  • 50 g Flour
  • 1/2 TEASPOON Cinnamon
  • 7-10 Tbsp Grease

Directions

  1. 1

    Defrost the cherries. Cut the vanilla pod in half lengthwise and scrape out the pulp. Boil up milk in a pot with vanilla pod and pulp, salt, 15 g sugar and 1 tablespoon fat. Remove the vanilla pod. Stir in polenta slowly and bring to the boil. Let it swell for 5-10 minutes at low heat while stirring constantly. Spread the hot mixture about 1 cm thick (to a square about 20 x 20 cm) on a greased baking tray. Put in a cool place for about 2 hours

  2. 2

    Meanwhile, in a saucepan, bring half the cherries, 75 g sugar and red wine to the boil. Simmer at medium heat for 15-20 minutes. Remove from heat and puree. Stir the rest of the cherries into the cherry liquid. Pour into small bowls

  3. 3

    Whisk 2 eggs with 15 g sugar in a deep plate. Pour flour into a second plate to turn. Cut polenta into squares of about 5 cm. Heat 1 tablespoon of fat in a large frying pan. Roll the polenta pieces in the flour first, then in the eggs and fry for 2-3 minutes on both sides until golden brown. Mix 30 g sugar and cinnamon and roll the polenta pieces in it. Arrange on plates and serve with the cherry roasters

  4. 4

    waiting time approx. 2 hours

Nutrition Facts

KCAL
560 kcal
CARBS
90 g
FATS
14 g
PROTEINS
14 g