Polenta fritta with Amarena cherries

Name: Polenta fritta with Amarena cherries
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 175 ml Milk; 7-10 Tbsp 1 P. Bourbon vanilla sugar; 7-10 Tbsp Salt; 125 g Polenta (corn semolina); 2 Egg yolk (Gr. M); 5 TABLESPOONS Oil; 5 TABLESPOONS Sugar; 350 g Sour cherries; 200 g Sugar; 2 TABLESPOONS Lemon juice; 2 TABLESPOONS Amaretto; 7-10 Tbsp Cling film

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

175 ml Milk
7-10 Tbsp 1 P. Bourbon vanilla sugar
7-10 Tbsp Salt
125 g Polenta (corn semolina)
2 Egg yolk (Gr. M)
5 TABLESPOONS Oil
5 TABLESPOONS Sugar
350 g Sour cherries
200 g Sugar
2 TABLESPOONS Lemon juice
2 TABLESPOONS Amaretto
7-10 Tbsp Cling film

Directions

1
For the polenta, boil milk, vanilla sugar, 1 pinch of salt and 150 ml water in a pot. Remove the pod. Sprinkle polenta while stirring. Stir at low heat until a thick paste is formed.
2
Take the pot off the stove. Stir in the egg yolks one by one. Line a small square form with foil. Spread the polenta about 2 cm high. Cover and chill for about 30 minutes.
3
For the Amarena cherries, wash the cherries, stone them and weigh about 300 g. Heat them with sugar in a pot until the sugar has dissolved. Add lemon juice and amaretto. Cook for 20-25 minutes until the liquid has boiled down to 3⁄4.
4
Stir now and then, then let it cool down.
5
Turn polenta onto a board and remove the foil. Cut polenta into strips (approx. 2 x 5 cm). Heat 5 tablespoons of oil in a frying pan. Fry the polenta strips in it for approx. 5 minutes until golden brown all around and drain on kitchen paper.
6
Roll hot in 5 tablespoons of sugar and serve with the Amarena cherries.