Sunday, 16 December 2007
Blueberry Polenta with Maple Syrup
The picture here is one I found on Google images of fried cornmeal mush, which is actually what this recipe is. I'm sure that it isn't original, but I have never read a recipe for it anywhere and actually the last time I made polenta it occurred to me that it would be great with blueberries in it and served like pancakes. So that's what I made Saturday morning. My husband got so wildly excited when he saw it, exclaiming,'That looks wonderful! That looks so American! That looks like something you'd have in a truck stop beside the highway somewhere in...Nebraska!' I'm sure he meant it to be complementary.
Here's the recipe. Serves 2.
1/2 cup dried blueberries
3/4 cup fresh whole blueberries
dash of salt
tablespoon or two of peanut oil (or whatever oil you want to fry the mush in)
2 tablespoons maple syrup
Mix blueberries and dash of salt into dry polenta in bowl. Bring water to boil in saucepan. Add polenta mixture, stirring. Cook until thickened, about 3 minutes. Pour into a square casserole dish to allow it to set. (Takes about 10 minutes to set). Preheat the oven to medium-high heat while the polenta sets. Cut the polenta into 4 squares. Coat both sides of the polenta in oil and place on baking sheet. Bake in hot oven until golden and crisp on edges, turning once. (Takes 5-10 minutes). Each peson gets two squares of polenta. Drizzle one tablespoon of maple syrup over each serving. Serve hot, with coffee.
No, it isn't that healthy. But it sure was good!
May all beings be at ease.