John Myers
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Polenta Slices with Sugar and Cinnamon and Compote
The perfect polenta slices with sugar and cinnamon and compote recipe with a picture and simple step-by-step instructions.
polenta slices
- 150 g Polenta
- 600 ml Milk
- 1 Vanilla pod scraped out
- 1 pinch Salt
- 1 tbsp Sugar
- 1 tbsp Butter
Breading
- 100 g Sugar
- 1 tsp Ground cinnamon
- 2 Eggs
- 75 g Flour
compote
- 750 g Frozen cherries
- 5 tbsp Dry red wine
- 75 g Sugar
polenta slices
- Bring the milk to the boil in a saucepan with the vanilla pod, the vanilla pulp, salt, sugar and butter. Take out the vanilla pod, stir in the polenta and let it soak for 5-10 minutes on the switched off hotplate.
- Spread the polenta mixture on a baking sheet lined with baking paper (about 20 cm wide) and chill for about 2 hours.
- Prepare the compote in between …
compote
- Thaw the cherries in a colander. Bring half of it to the boil in a saucepan with red wine and sugar and simmer for a quarter of an hour. Puree with the hand blender. Mix in the remaining cherries and allow to cool.
and so it goes on ….. Polenta plate 1
- Whisk eggs
Plate 2
- flour
Plate 3
- Mix the sugar and cinnamon together
polenta slices
- When the mass has cooled down, cut squares (approx. 5×5 cm). Then turn in the egg, then in the flour.
- Heat a pan with 2 tablespoons of clarified butter, fry the polenta slices in it until golden brown, remove them and turn them in the sugar-cinnamon mixture.
- Fill the compote into bowls and serve with the polenta slices
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