Sweet po­lenta with ba­nanas, trop­i­cal fruit chut­ney

Cuisine | a&d - - Exotic Cuisine -

•Add some wa­ter to a pot (as much as needed) and boil the spices. Sprin­kle in the se­molina and cook over low heat (stir­ring con­tin­u­ously) un­til you have a thick paste. Puree the ba­nana and in­cor­po­rate it into the po­lenta. Set aside. Spread the po­lenta in a 1 cm-thick layer (or more) be­tween 2 sheets of grease­proof pa­per and shape to the de­sired size. •Grab the fruits + 1 quar­ter of their weight in sugar + 1 small piece of gin­ger + bal­samic vine­gar... and let them stew in a saucepan in or­der to make a nice sauce. TIP: •Pour the po­lenta into a mold. •Add other saltier or sweeter ver­sions of the po­lenta to the same dish for a nice va­ri­ety.

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