Polenta Squares with Cranberry Mostarda
- 13 cup sugar
- 1 1/2 cups frozen cranberries (do not thaw)
- 3/4 cup chopped red onion
- 1 1/2 Tbs. apricot preserves
- 1/4 tsp. red pepper flakes
- 4 tsp. prepared English mustard, plus more for serving
- 1/2 tsp. red wine vinegar
- Chopped green onions, optional
- 1/2 cup frozen corn kernels, thawed
- 3/4 cup polenta (aka corn grits)
- To make Mostarda: Bring sugar and 1/2 cup water to a boil in medium saucepan.
- Add cranberries, reduce heat to medium, and cook 5 minutes, or until cranberry skins split.
- Transfer cranberries to plate with slotted spoon.
- Add onion, apricot preserves, and red pepper flakes to pan; reduce heat to medium-low, and simmer 10 minutes.
- Return cranberries to pan, cook 8 minutes more, or until mixture is thick, stirring often.
- Cool, then stir in mustard and vinegar.
- Cover, and chill.
- To make Polenta Squares: Line baking sheet with foil.
- Puree corn and 1/2 cup water in blender until smooth.
- Pour into large saucepan with 3 cups water and 1 tsp.
- salt, if desired.
- Bring to boil.
- Gradually add polenta; cook 2 minutes, stirring constantly.
- Reduce heat to low.
- Cook and stir 18 minutes, or until very thick.
- Scrape polenta onto foil in mound.
- Let rest 1 minute.
- Spread polenta to 7 1/2-inch square with metal spatula.
- (Use a ruler to make straight edges.)
- Cool, then cover with plastic wrap.
- Chill 2 hours (or up to 2 days), until firm.
- Cut polenta into 25 1 1/2-inch squares.
- Coat large nonstick skillet with cooking spray.
- Cook Polenta Squares in batches over medium-high heat 4 minutes per side, or until lightly browned.
- Spread prepared mustard on each square.
- Top each with 1 tsp.
- Mostarda, and sprinkle with green onions (if using).
sugar, frozen cranberries, red onion, apricot preserves, red pepper, english mustard, red wine vinegar, green onions, frozen corn kernels, polenta
Taken from www.vegetariantimes.com/recipe/polenta-squares-with-%e2%80%a8cranberry-mostarda/ (may not work)