Coconut polenta with dried fruits
125 - 2 порции
Polenta – a dish whose name many have heard, and tried probably all, but not everyone knows about it. Polenta is called crushed corn, and a dish of Italian cuisine, in fact, polenta is a corn porridge made from crushed grain. Polenta is a versatile dish, it is delicious and cold and hot, it can be made sweet or salty, hard or soft, grainy or soft and creamy. I want to offer a sweet version of this dish, with a hint of coconut and dried fruits. It is very tasty!!!
Ingredients for Coconut polenta with dried fruits
- Corn grits - 1/2 stack.
- Coconut milk - 1 Cup.
- Coconut shavings - 1/4 Cup.
- Cherry - 3 tbsp.
- Date - 6 PCs
- Lemon peel - 2 tsp.
- Lemon juice - 2 tbsp
Step by step instruction of cooking Coconut polenta with dried fruits
Cornmeal to soak. I soaked overnight.
Rinse the groats, pour water (or coconut milk), bring to boil, stirring occasionally, cover and turn off. Let stand for 10-15 minutes. Or to cool.
The dried fruit soak in cold water for 30 minutes or more. Grind.
Coconut grind in a coffee grinder. You can use the pulp of fresh coconut. Then, grind it in the blender.
When the porridge has cooled down to 40 gr., add to it ground coconut chip, cherry, zest and dates. You can add sugar or stevia to taste. Since I had dried cherries in sugar syrup, I added. Mix well.
Shift in the form and press it (it is convenient to make the bottom of the glass, especially if the shape is round). Cover with plastic wrap and refrigerate not less than an hour.
To make the sauce: ground coconut+lemon juice+zest+stevia to taste. Pour the sauce over the polenta and send in a preheated oven at 180C for 30 minutes the Sample was removed in the form of heat. Very, very tasty! But the structure of the polenta was still a little loose.
You can remove again in the fridge for a few hours, the compacted structure. And I think it becomes even more delicious! All a pleasant appetite!