Cinnamon Polenta With Cherry Sauce

• 2 1/2 cups 2% milk
• 1 None vanilla bean, scored lengthwise, seeds scraped out
• 2/3 cup granulated sugar
• 2 tbsp butter
• 5 oz polenta
• 1 1/4 lb frozen cherries, thawed
• 5 tbsp red wine
• 2 None eggs
• 1/3 cup all-purpose flour
• 1/2 tsp cinnamon

1. Bring milk, vanilla bean, vanilla bean seeds, 1 1/2 tbsp sugar and 1 tbsp butter to a boil. Remove vanilla bean. Gradually whisk in polenta then bring to a boil. Simmer, stirring constantly, for 5-10 mins. Transfer to a greased baking tray and shape into an 8 inch square, around 1/3 inch thick. Chill for 2 hours.
2. Meanwhile, bring 1/2 of the cherries, 1/3 cup sugar and red wine to a boil. Simmer for 15-20 mins then remove from heat and puree. Fold in remaining cherries. Transfer to a serving bowl and set aside.
3. Whisk eggs and 1 1/2 tbsp sugar together. Heat remaining butter in a large frying pan. Cut polenta into 2 inch squares. Dredge in flour then egg. Cook for 2-3 mins per side.
4. Mix remaining sugar with cinnamon. Add fried polenta squares and toss to coat. Arrange on serving plates and serve with cherry sauce.

milk, vanilla bean, granulated sugar, butter, polenta, frozen cherries, red wine, eggs, flour, cinnamon

Taken from recipes-plus.com/api/v2.0/recipes/31100 (may not work)