Polenta Squares with Cranberry Mostarda

  1. To make Mostarda: Bring sugar and 1/2 cup water to a boil in medium saucepan.
  2. Add cranberries, reduce heat to medium, and cook 5 minutes, or until cranberry skins split.
  3. Transfer cranberries to plate with slotted spoon.
  4. Add onion, apricot preserves, and red pepper flakes to pan; reduce heat to medium-low, and simmer 10 minutes.
  5. Return cranberries to pan, cook 8 minutes more, or until mixture is thick, stirring often.
  6. Cool, then stir in mustard and vinegar.
  7. Cover, and chill.
  8. To make Polenta Squares: Line baking sheet with foil.
  9. Puree corn and 1/2 cup water in blender until smooth.
  10. Pour into large saucepan with 3 cups water and 1 tsp.
  11. salt, if desired.
  12. Bring to boil.
  13. Gradually add polenta; cook 2 minutes, stirring constantly.
  14. Reduce heat to low.
  15. Cook and stir 18 minutes, or until very thick.
  16. Scrape polenta onto foil in mound.
  17. Let rest 1 minute.
  18. Spread polenta to 7 1/2-inch square with metal spatula.
  19. (Use a ruler to make straight edges.)
  20. Cool, then cover with plastic wrap.
  21. Chill 2 hours (or up to 2 days), until firm.
  22. Cut polenta into 25 1 1/2-inch squares.
  23. Coat large nonstick skillet with cooking spray.
  24. Cook Polenta Squares in batches over medium-high heat 4 minutes per side, or until lightly browned.
  25. Spread prepared mustard on each square.
  26. Top each with 1 tsp.
  27. 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)

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