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
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.
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.
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/