Sweet polenta with dried apricots and raisins
4 servings
50 minutes
Sweet polenta with dried apricots and raisins is a delicate and aromatic dish that combines Italian traditions with Eastern sweetness. Polenta, a staple of Italian cuisine, has historically been used as a nutritious and simple dish. In this recipe, it takes on a sweet note thanks to the dried apricots, raisins, and maple syrup. The tender texture of hot polenta shifts to density after cooling, transforming into an appetizing pie. The light caramel sweetness of the syrup beautifully complements the softness of the fruits. This dish is not only hearty but also convenient for storage—it can be served warm or chilled. Sweet polenta will make an exquisite dessert for a family dinner or cozy tea time.
1
Bring milk with sugar and salt to a boil. Reduce the heat so the milk barely bubbles, then add cornmeal, finely chopped dried apricots, and raisins. Cook, stirring constantly, until the porridge starts to thicken. Some types of polenta require nearly forty minutes to cook, while others cook in five minutes. When buying flour in the store, check the time indicated on the package.
- Milk: 500 ml
- Sugar: 100 g
- Salt: 0.5 teaspoon
- Corn flour for polenta: 300 g
- Dried apricots: 100 g
- Raisin: 50 g
2
The thickened polenta should be transferred to a buttered mold and left to cool for half an hour. During this time, it will turn from porridge into a solid pie. This pie can be stored for almost a week. Before serving, it should be placed in a preheated oven at two hundred degrees for five minutes. After taking it out, cut it into portions and serve drizzled with maple syrup.
- Butter: 20 g
- Maple syrup: 100 ml