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Love From Philly: My Grandmother Does the Most Amazing Thing With Polenta

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    To kick off the next few posts dedicated to Philadelphia, I wanted to start with something I made as a challenge from my grandmother. She’s is a real Philadelphia eye-talian, and therefore she is the greatest cook. This summer, she told me how her mother (a Calabrese, from the toe of the boot) used to make polenta for breakfast in the most amazing way you’ve never considered: fried in maple syrup and butter and covered in powdered sugar. I mean, polenta is one of the most amazing foods ever, but as a sweet food? Incredible! I am not usually up for sweet foods for breakfast (unless we are splitting it ‘for the table’ and we all get savory items in addition, because that’s always a great plan and it’s how I suggest everybody do brunch from now on you’re welcome), but this is something I would happily wake up for. Well, I don’t happily wake up for anything but you get my point. 


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Polenta frying in pools of syrup
Grandmother said you have to use the polenta that comes in tubes for this (and nothing else!), so it holds its shape and sustains the flipping and the frying. There were no real measurements shared; you just add ‘enough’ of everything so it cooks up and tastes good. But I’ll share what worked for me below! I was very skeptical of turning one of my favorite dinner foods into a breakfast (or dessert; I actually made it for dessert) treat, but what a treat it was! You must try this! I think it’s so much better than French toast or something like that because it can’t get soggy and it’s actually good as leftovers. Also, this is the perfect sweet treat for ushering in the new year tonight on Rosh Hashanah! Add a few apple slices and it would be heaven! 
FRIED SWEET POLENTA 
Ingredients:

  • 1 tube prepared polenta, cut into half moons about 1/4 inch thick 
  • 2 tablespoons vegan butter or margarine
  • 1/4 cup maple syrup (or agave syrup or liquid sweetener of choice)
  • 1/4 cup vegan honey (or any other liquid sweetener of choice. Have you tried bee-free honey yet? It’s AWESOME! It’s made from apples! It’s like Rosh Hashanah in a tube!!)
  • 1 teaspoon cinnamon
  • 1 tablespoon confectioner’s (powdered) sugar

Directions:

  1. Melt the butter in a frying pan over medium high heat.
  2. Add as much polenta as will fit flat in the pan. 
  3. Pour 1/4 cup of syrup over the pan and let it bubble for 3-4 minutes.
  4. During the frying of this side, sprinkle the cinnamon over the polenta. You can add this instead during step 8, but I like for the cinnamon to get flipped under so it cooks into the bubbling syrup. (It’s like we are baking in the flavor, PPK?)
  5. Before flipping all the pieces, check a few pieces to make sure they are browning underneath.
  6. If they have browned, flip all the pieces over.
  7. Pour some of the other syrup over this side of the polenta. You might not need it all if there is still some syrup bubbling from before; it depends how much has been absorbed or what not.
  8. Cook for 3-4 minutes on this side. 
  9. Remove to a plate and continue until you’ve cooked all the polenta.
  10. Once plated, sprinkle powdered sugar over the whole mess.
  11. Enjoy so hard. 

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This is the kind of polenta you want. In a tube. It’s so beautiful. Naaaaaht.

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Don’t overstuff your pan; you need spatula flipping room!

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Fried sugarrrrrrrrrr

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Bubbly fried sugarrrr
Have you ever heard of something like this? Or tried it? Are you going to try it and tell me how delicious it is? I know I can’t wait to have it again. Let’s all thank my grandmother and Italians in general for their culinary wisdom. Happy new year! 
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