One of the things I love exploring on this blog is using grains and flours of all sorts of kinds in my recipes. The options are endless, from wheat to kamut and savory to sweet! Maria Speck does just the same with her food with passion, and her love for whole grains shows. Maria’s latest book Simply Ancient Grains focuses on cooking whole grain and is a spectacular treat. Not only does she include a variety of grains in her book, but she eloquently includes them in a refreshing collection of unique dishes that are flavorful and as delicious as they sound. There are rye waffles with parmesan and rosemary, red rice shakshuka and feta, a teff polenta verde, a freekeh soup with spicy harissa, shrimp and dates, jugu cakes (an African-Indian peanut biscotti), and many more such delicious treats to cook at home and enjoy! Maria also shares several helpful tips and ideas on planning meals for days ahead for busy weeks that I found very useful. I selected this sweet honey-flavored polenta tart to share with you from her book. It’s a unique way to look at tart crusts! I find the soft texture of corn in polenta very comforting, and how it would taste in a tart had me rather curious. So I had to try this recipe out. The flavors in this dessert are simple yet stand out elegantly. A honey and butter glazed layer of sweet almonds gives a toffee-like flavor and delicious cinnamon and thyme-flavored fresh plum compote served over the polenta tart. A little whipped cream or creme fraîche on the side is perfect with a glass of white wine or champagne (my drink of choice). This post was first published on May 20, 2015. No reviews 2 cups/480 ml water 1 1/2 cups/360 ml whole or low-fat milk 1/4 cup/85 g runny honey 1/2 tsp fine-grain sea salt 1 cup/150 g polenta, preferably medium grind For the Compote and to Finish 2 lb/910 g fresh plums, pits removed and cut into 1/2 to 3/4 in/13 mm to 2 cm pieces (if plums are small, cut into wedges) 1/2 tsp ground cinnamon 4 Tbsp honey, or more as needed 1/4 cup/60 ml dry sherry or apple juice 1 Tbsp brandy (optional) 1 Tbsp + 1 tsp fresh thyme leaves (I used lemon thyme) 1/4 cup/60 g unsalted butter, preferably the European-style 1 cup/30 g sliced almonds ( I used slivered) softly whipped, lightly sweetened heavy cream or creme fraiche for serving (optional) “There’s honey and butter glazed layer of sweet almonds that give a toffee like flavor along with with a delicious cinnamon and thyme flavored fresh plum compote that’s served over the polenta tart.” …perfection. Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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