Polenta Pancakes with a Cranberry Apple Compote
 
Prep time
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These creamy, textured polenta pancakes couldn't be easier to make. Top them with a delicious fall compote of sweet apples, tart cranberries, fresh ginger and a bit of cinnamon for the perfect breakfast.
Ingredients
  • Compote:
  • 2 sweet apples (like Fuji), peeled & diced
  • 1 cup fresh or frozen cranberries
  • 2 Tbsp brown sugar
  • ½ cup orange juice
  • 2 slices fresh ginger
  • .
  • Pancakes:
  • 1 tube of polenta
  • .
  • Icing sugar, to serve (optional)
  • Maple syrup, to serve (optional)
Instructions
  1. To make compote: In a saucepan over medium-high heat, combine apples, cranberries, sugar, orange juice, and ginger. Cover and bring to a simmer and cook, stirring occasionally, until apples have softened and can be pierced easily with a fork, about 20 minutes. Remove slices of ginger, then remove skillet from heat and set aside.
  2. Slice the tube of polenta into ½-inch thick slices. In another skillet over medium-high heat, add a dollop of butter. Once melted, add polenta slices and cook, about 3 minutes per side until browned.
  3. Serve warm polenta cakes with compote. Dust with icing sugar and pour on some maple syrup, if desired.
Recipe by Port and Fin at https://portandfin.com/polenta-pancakes-with-a-cranberry-apple-compote/