If you prefer a sweeter polenta, add more maple syrup.
You will need to add more milk or cream to reheat later if you are not serving the dish right away. Whisk in the polenta and continue to cook until the polenta is soft, creamy and thickened. Bring all ingredients except for the polenta to a simmer. Add the salt and cinnamon and adjust with more honey if the apples are too tart. Add the honey and 3 tbsp water and cook on low heat until the apples cook through and the sauce forms. Sauté the apples in the butter until they begin to soften, but do not brown. “It’s basically like making cream of wheat.” “I actually make sweet polenta for my kids for breakfast,” Eastland says, adding that it’s really easy to make. Sweet and Creamy Polenta with Stewed Apples and Vanilla Ice Cream Serve the pudding warm, sprinkled with the seasoned pumpkin seeds and a dollop of crème fraiche. Toast the pumpkin seeds in a small pan coated with the olive oil until lightly brown and you can start to smell the seeds, about 8-10 minutes. Pour batter into the dish and bake 60-75 minutes until the pudding is set (doesn’t jiggle in the middle when lightly shaken and looks like cracks are forming on top) and light brown on top. Transfer to a large bowl and carefully whisk in milk and cream.īutter a 9-by-11-inch heavy-bottomed baking dish. In a blender or food processor add roasted squash, apples, eggs, flour and spices. Coat squash and apples in 3TBS olive oil, season with salt and pepper, and roast on same sheet pan until soft but not too brown, 30 minutes to 1 hour, depending on the size of the cubes. Salt and pepper for roasting squash and applesģ TBS unsalted butter, at room temperature (plus more for buttering pan) Let sit in fridge in breadcrumbs for 30 minutes. Roll into balls, coat with the seasoned breadcrumbs and leave in the excess breadcrumbs to form a crust. Use a small ice cream scoop or spoon to portion the cooled rice into about 1-ounce portions. 2723 Wilshire Blvd, Santa Monica, CA 90403-4705 Santa Monica 2. Stir in the cheese, let cool slightly and then add the eggs one at a time. The rice should be cooked all the way through, but not mushy. Add one ladle of hot stock at a time and stir over medium heat until absorbed. Add the cider and lemon juice and cook until absorbed by the rice. Add the rice and toast until it becomes opaque, about 5 minutes. In a medium heavy-bottomed pot, sweat the onions in the olive oil until soft but not brown. For picky kids, puree with the olive oil and garlic. If the skins are still tough, remove them. Let cool, then crush with a wooden spoon. Roast at 300 degrees for 3-4 hours until tomatoes are very soft and mushy. Remove the stems, drizzle with olive oil, salt and pepper, sprinkle over the thyme and garlic.
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