Orange Polenta Cakes Recipe
Ingredients
| Orange peel | 1/4 Teaspoon, grated | |
| Orange juice | 1 1/4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Yellow cornmeal | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1 Tablespoon | |
| Honey | 2 Tablespoon | |
| Sweetened coconut | 2 Tablespoon, shredded | |
| 1/2 cup plain lowfat yogurt | ||
| Honey | ||
| Fruit | 1 Cup (16 tbs), peeled | |
Directions
In a 1 1/2- to 2-quart pan, combine orange peel, orange juice, and salt (if used).
Bring to a boil over high heat.
Gradually add polenta, stirring until blended.
Reduce heat to medium and cook, stirring with a long-handled spoon, until polenta is thick (about 1 minute); watch for splatters.
Reduce heat to low; continue to stir until polenta stops flowing after spoon is drawn across pan bottom (about 5 more minutes).
Stir in butter and the 2 tablespoons honey.
Spoon half the polenta mixture into each of 2 buttered 6-ounce custard cups or decorative molds.
Press polenta solidly into cups.
Let cool for at least 5 minutes or up to 30 minutes, then run a knife around edges of molds and invert polenta onto 2 dessert plates.
Toast coconut in a small frying pan over medium heat until golden (about 5 minutes), stirring often.
Sprinkle coconut over polenta cakes.
Sweeten yogurt to taste with honey; offer yogurt and fruit to spoon over each serving.
Bring to a boil over high heat.
Gradually add polenta, stirring until blended.
Reduce heat to medium and cook, stirring with a long-handled spoon, until polenta is thick (about 1 minute); watch for splatters.
Reduce heat to low; continue to stir until polenta stops flowing after spoon is drawn across pan bottom (about 5 more minutes).
Stir in butter and the 2 tablespoons honey.
Spoon half the polenta mixture into each of 2 buttered 6-ounce custard cups or decorative molds.
Press polenta solidly into cups.
Let cool for at least 5 minutes or up to 30 minutes, then run a knife around edges of molds and invert polenta onto 2 dessert plates.
Toast coconut in a small frying pan over medium heat until golden (about 5 minutes), stirring often.
Sprinkle coconut over polenta cakes.
Sweeten yogurt to taste with honey; offer yogurt and fruit to spoon over each serving.
Chef
