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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).