Whoa nelly, talk about NIPPY. There’s a cold streak moving through my hometown, and I am lovin’ it. I absolutely adore these extra chilly, cloudless sunny days. So what, it’s bordering on freezing, it’s sunny and it’s beautiful and that’s what cozy boots and scarves and toques are for.
Layering. Summer ain’t got nothin’ on that.
It’s looking like the chilly weather will carry on through the weekend, which has me itching with the Friday afternoon jitters.
Usually we’re plagued with non-stop rain this time of year, and even though there was some flooding nearby last week, this week is wonderful. Talk about a women’s prerogative, Mother Nature.
The weekend calls for sleeping in, cranking the heat, having a wonderfully cozy breakfast, bundling up and venturing outside to get those cheeks nice and rosy.
While these technically can’t be described as pancakes, since there’s no actual batter involved, they are wonderful. Polenta is a tasty, tasty beast, one that Finn has introduced me to multiple times (she’s got a plethora of polenta recipes in her arsenal).
These “pancakes” are whipped up in minutes, and this might be the most fool-proof recipe I’ve posted. Can I even call it a recipe? Well, yes, because you need to cover these “pancakes” in delicious fruity compote, one that’s perfect for a crisp fall morning.
Crisp apples, tangy cranberries, fresh ginger and a bit of cinnamon make this wonderful compote the perfect fall accessory to any breakfast dish. Spread it on these polenta pancakes, or actual pancakes, waffles, oatmeal, crepes or even on a breakfast sandwich. I can’t get enough.
This dish is a little on the sweet side, but I blame said sweetness on the naturally sweetened apples and tart cranberries. Definitely not on the dash of brown sugar in the compote, or the dusting of icing sugar, or the pouring of maple syrup.
Definitely not that. All those things are necessary.
The pancakes, as I call them, are just fried up polenta. If you can buy a tube of polenta, you can make these. Make sure you buy the tubes, though – since they already come in a log-form, all you have to do is slice them, fry them in a little butter in a skillet, and serve. They keep their shape but get nice and golden and crispy on the outside, with the creamy, gritty texture on the inside.
The compote takes longer to make, but it only takes about 20 minutes, start to finish. All you have to do is combine all the ingredients in a skillet and simmer for about 20 minutes until the fruits are perfectly juicy and tender.
Like I said, it’s the most fool-proof recipe I’ve posted.
These are begging to be made this weekend. What’s a lazy Sunday morning for, if not to eat?
|Polenta Pancakes with a Cranberry Apple 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
- 1 tube of polenta
- Icing sugar, to serve (optional)
- Maple syrup, to serve (optional)
- 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.