Polenta Squares with Cranberry Mostarda
Makes 25 squares
Mostarda is a fruity Italian
condiment that’s somewhat like chutney. You can prepare the Mostarda and the Polenta Squares up to two days ahead, then sauté Polenta Squares and top with Mostarda just before serving.
- ⅓ cup sugar
- 1½ cups frozen cranberries (do not thaw)
- ¾ cup chopped red onion
- 1½ Tbs. apricot preserves
- ¼ tsp. red pepper flakes
- 4 tsp. prepared English mustard, plus more for serving
- ½ tsp. red wine vinegar
- Chopped green onions, optional
- ½ cup frozen corn kernels, thawed
- ¾ cup polenta (aka corn grits)
1. To make Mostarda: Bring sugar and
1/2 cup water to a boil in medium saucepan. Add cranberries, reduce heat to medium, and cook 5 minutes, or until cranberry skins split. Transfer cranberries to plate with slotted spoon. Add onion, apricot preserves, and red pepper flakes to pan; reduce heat to medium-low, and simmer 10 minutes. Return cranberries to pan, cook 8 minutes more, or until mixture is thick, stirring often. Cool, then stir in mustard and vinegar. Cover, and chill.
2. To make Polenta Squares: Line baking sheet with foil. Purée corn and 1/2 cup water in blender until smooth. Pour into large saucepan with 3 cups water and
1 tsp. salt, if desired. Bring to boil. Gradually add polenta; cook 2 minutes, stirring constantly. Reduce heat to low. Cook and stir 18 minutes, or until very thick.
3. Scrape polenta onto foil in mound. Let rest 1 minute. Spread polenta to
7 1/2-inch square with metal spatula.
(Use a ruler to make straight edges.)
Cool, then cover with plastic wrap. Chill
2 hours (or up to 2 days), until firm. Cut polenta into 25 1 1/2-inch squares.
4. Coat large nonstick skillet with
cooking spray. Cook Polenta Squares in batches over medium-high heat 4 minutes per side, or until lightly browned.
5. Spread prepared mustard on each square. Top each with 1 tsp. Mostarda, and sprinkle with green onions (if using).
December 2013 p.51