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Hot Polenta with Dried Fruit Compote
Ingredients
| 650 ml | fresh orange juice |
| 1 tbsp | fresh lemon juice |
| 1 tsp | lemon zest, minced |
| 60 ml | honey |
| 60 g | walnuts, chopped |
| 15 | prunes, pitted |
| 10 | dried apricots, cut in half |
| 1/4 tsp | cinnamon |
| 240 g | polenta |
| 800 ml | water, lightly salted |
Method
Preparation time: ca. 20 min / Grade of difficulty: medium / Calories per portion: n/a
Combine orange juice, lemon juice, zest, cinnamon and honey in a saucepan and stir. Bring to a simmer and add prunes and apricots. Reduce heat and simmer for about 10 minutes.
Meanwhile start cooking the polenta by bringing salted water to a boil in a saucepan. Add polenta to boiling water slowly stirring constantly. Reduce heat to low and cook for about 15 minutes stirring. Maje sure that polenta becomes soft and not lumpy. A little more water may have to be added.
Remove fruit from sauce to a shallow bowl. Heat the sauce and cook on high to reduce the liquid to about half.
To serve return fruit walnuts to sauce and serve over a bowl of polenta.
Meanwhile start cooking the polenta by bringing salted water to a boil in a saucepan. Add polenta to boiling water slowly stirring constantly. Reduce heat to low and cook for about 15 minutes stirring. Maje sure that polenta becomes soft and not lumpy. A little more water may have to be added.
Remove fruit from sauce to a shallow bowl. Heat the sauce and cook on high to reduce the liquid to about half.
To serve return fruit walnuts to sauce and serve over a bowl of polenta.
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