Food: Polenta with stewed pears
Aug. 31st, 2014 01:07 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lyornIt's cold and grey and rainy, and I wanted something sweet and hot and filling for lunch and not spend to much time on it, so: Polenta with stewed pears
Pour 300 ml milk, add a pinch of salt, half a teaspoon of sugar and a pinch of allspice or gingerbread spice mix. Bring to boil gently. Quarter the pear lengthwise, remove the core, cut into small chunks or slices that fit on a teaspoon. If you have a fig, fresh or dried, chunk it, too. If you don't have one, you might need a bit more sugar. Stew with half a teaspoon of sugar and about 100 ml of water on medium high until the water has evaporated. Keep warm on the plate.
Measure 30 grams of instant polenta. When the milk starts to boil, stir with a wooden spoon and remove the sticky part from the bottom. Leave it alone again until it tries to climb out of the pot, then stir in the polenta, reduce the heat so that it bubbles gently, stir for 2-3 minutes with a long-handled spoon. Then reduce the heat to lowest setting, cover the pot and let it thicken for about 5 minutes.
Put the pears in a deep plate or bowl, stir the polenta once more and pour on top. If you have some caramelised almonds left, sprinkle on top.
Now I'm warm and happy.
Pour 300 ml milk, add a pinch of salt, half a teaspoon of sugar and a pinch of allspice or gingerbread spice mix. Bring to boil gently. Quarter the pear lengthwise, remove the core, cut into small chunks or slices that fit on a teaspoon. If you have a fig, fresh or dried, chunk it, too. If you don't have one, you might need a bit more sugar. Stew with half a teaspoon of sugar and about 100 ml of water on medium high until the water has evaporated. Keep warm on the plate.
Measure 30 grams of instant polenta. When the milk starts to boil, stir with a wooden spoon and remove the sticky part from the bottom. Leave it alone again until it tries to climb out of the pot, then stir in the polenta, reduce the heat so that it bubbles gently, stir for 2-3 minutes with a long-handled spoon. Then reduce the heat to lowest setting, cover the pot and let it thicken for about 5 minutes.
Put the pears in a deep plate or bowl, stir the polenta once more and pour on top. If you have some caramelised almonds left, sprinkle on top.
Now I'm warm and happy.
