Polenta and Cinnamon Apples for This Fall

by Hinda
4 people
1 hr 10 min

polenta is an Italian dish. it is an Italian mushed potato version. it's made with cornmeal or semolina and can be mixed with several verities of herbs, cheese, spices it can be pain or creamy all depending of with what you will serve it. polenta can be eaten in a dish like mushed potatoes it can be also fried or baked. ones you make it it can go as a great side with steak, fish, mushrooms, chicken, the possibilities are endless.

my version today is great for the fall season. i'm serving it with diced sweet and sour apples with a dash of cinnamon. i'm also making the polenta cheesy polenta creamy and cheesy emm yum!!

today im baking the polenta. normally in my mom recipe she fry it but i want to go healthy and believe me it was very crunchy and not oily at all.

you can find in the stores a ready to use polenta but doing it is not hard at all and taste much better then the commercial one.

of course you have the free choice to fry or bake you polentas. when baking them spray with oil it will give the crispiness needed.

i like serving them with some nuts. the combination of the sweet and sour apples with some cinnamon, and the comfort feeling when eating this lightly cheesy polentas is just beyond the expectation. that's can be perfect addition in you thanksgiving table! why not?!

Polenta and Cinnamon Apples for This Fall
Recipe details
  • 4  people
  • Prep time: 40 Minutes Cook time: 30 Minutes Total time: 1 hr 10 min
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Cinnamon apple
  • . 6 apples peeled and diced
  • . 2 tablespoon sugar
  • . 1 tbs lemon juice
  • . 1 tbs butter
  • . 3/4 cup water
  • . dash of cinnamon
  • . 2 cups cornmeal or semolina
  • . 2 cups water
  • . 1/2 cup milk
  • . 1 tsp salt
  • . 1 tsp sugar
  • . 1/2 cup mozzarella
  • . 3 tbs butter
  • . 2 eggs
  • . 2 cups bread crumbs
Combine water, milk, salt, sugar and cornmeal in large saucepan. Whisk over high heat until mixture comes to boil. Reduce heat to medium; simmer until polenta thickens, whisking often, about 15 minutes. Add cheeses; whisk until cheese melt.
in a shallow pan covered with plastic wrap or jut oil it to prevent stickiness when removing the polenta and pour the polenta while hot. place in a cool area for about one to two hours or until set and firm.
remove from the pan and cut the polenta in in rectangles. beat two eggs and dip in it the polentas and then cover with bread crumbs. repeat until finishing all the quantity.
lay the breaded polentas in a pan and spray with oil. bake in the oven for 20 min in both sides at 350F degrees. serve with the cooled apples.
in a sauce pan, put the diced apples, sugar, lemon juice, butter, cinnamon, water, cover and let it simmer. stir occasionally until the apples are cooked. set aside.
  • prepare the polenta overnight its always better and faster.
  • use granny smith apples for more sour taste
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