Sweet polenta slices with cinnamon

Name: Sweet polenta slices with cinnamon
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 g frozen cherries; 1 Vanilla pod; 600 ml Milk; 1 pinch Salt; 135 g Sugar; 2 TABLESPOONS Butter or margarine; 150 g Polenta (corn semolina); 5 TABLESPOONS Red wine; 2 Eggs (size M); 50 g Flour; 1/2 TEASPOON Cinnamon; 7-10 Tbsp Grease

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

600 g frozen cherries
1 Vanilla pod
600 ml Milk
1 pinch Salt
135 g Sugar
2 TABLESPOONS Butter or margarine
150 g Polenta (corn semolina)
5 TABLESPOONS Red wine
2 Eggs (size M)
50 g Flour
1/2 TEASPOON Cinnamon
7-10 Tbsp Grease

Directions

1
Defrost the cherries. Cut the vanilla pod in half lengthwise and scrape out the pulp. Boil up milk in a pot with vanilla pod and pulp, salt, 15 g sugar and 1 tablespoon fat. Remove the vanilla pod. Stir in polenta slowly and bring to the boil. Let it swell for 5-10 minutes at low heat while stirring constantly. Spread the hot mixture about 1 cm thick (to a square about 20 x 20 cm) on a greased baking tray. Put in a cool place for about 2 hours
2
Meanwhile, in a saucepan, bring half the cherries, 75 g sugar and red wine to the boil. Simmer at medium heat for 15-20 minutes. Remove from heat and puree. Stir the rest of the cherries into the cherry liquid. Pour into small bowls
3
Whisk 2 eggs with 15 g sugar in a deep plate. Pour flour into a second plate to turn. Cut polenta into squares of about 5 cm. Heat 1 tablespoon of fat in a large frying pan. Roll the polenta pieces in the flour first, then in the eggs and fry for 2-3 minutes on both sides until golden brown. Mix 30 g sugar and cinnamon and roll the polenta pieces in it. Arrange on plates and serve with the cherry roasters
4
waiting time approx. 2 hours