Polenta Crisps with Cherry Puree and Mascarpone
Ingredients
for the polenta rounds
- premade polenta
- mascarpone cheese, softened
- mint leaves, for toppings
- cherry puree, see recipe below
for the cherry puree
- 1 1/2 pounds cherries, pitted
- 3-4 cardamom pods
- 1 cinnamon stick
- 1/2 sugar
- 1/2 teaspoon vanilla extract
Instructions
for the polenta rounds
- Heat the oven to 425 degrees.
- Slice the polenta into thin rounds. Place the polenta rounds onto a parchment lined baking sheet. Place into the oven and bake for 15 minutes, or until desired crispiness is achieved.
- Remove the polenta from the oven. Let cool for 15 minutes.
- Spread a layer of mascarpone on each polenta round. Top the mascarpone with a dollop of cherry puree and a mint leaf. Serve at room temperature.
for the cherry puree
- Place all ingredients into a medium sized saucepan and cover. Cook over medium-low heat for 30 minutes. Stir occasionally.
- Remove the lid and cook on medium-high for 15 minutes or until the cherry liquid has reduced and thickened. Stir occasionally.
- Remove the pan from the heat. With an immersion blender or food processor puree the cherries to a desired consistency. If it is too liquid-y place back onto the heat and simmer until thickened.
Notes
The polenta rounds baking time is dependent upon the thickness of the polenta round you cut. A thinner slice will take less time to crisp. You can make your own polenta if you prefer not to use store bought (click here).
