Baked Polenta with Ground Cherry Chutney

Baked Polenta with Ground Cherry ChutneyI don’t know why I don’t make polenta every week. It’s easy and delicious. Baked polenta looks fancy and goes nicely with fall dishes.

Ground Cherry Chutney
1 1/2 cups ground cherries
1 small onion, chopped
1/3 cup apple cider vinegar
2 Tablespoon honey (more to taste)
1/2 teaspoon tumeric
salt and pepper to taste

In a saucepan, place all the ingredients and bring to a boil. Lower the heat and simmer for 20 minutes stirring from time to time until the mixture is syrupy. Let cool. Store in the refrigerator.

Baked Polenta
6 cups water
2 teaspoons salt
1 3/4 cups yellow coarse ground cornmeal (may be labeled as polenta)
3 tablespoons unsalted butter or olive oil
¼ teaspoon black pepper
olive oil for brushing
1/4 cup grated Parmesan
Salt and pepper

-Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually add the cornmeal and stir. Reduce the heat to low. Stir often and cook until the cornmeal is tender and mixture is thick, about 15 minutes. Turn off the heat. Stir in butter or olive oil and pepper. Taste and add more salt/pepper if needed.

- Pour the hot polenta into a lightly oiled 11- by 9-inch baking dish and spread evenly to about 1-inch thick. Refrigerate until cold and firm, about 2 hours.

-Heat the oven to 375 degrees F.

-Cut the polenta into desired shape. Squares are an efficient use of the polenta, but circles are fun. To cut circles, use a round cookie cutter or a drink glass. Push down into the polenta and gentle remove the circles. Save any leftover polenta to eat later.

-Place the polenta pieces on a baking sheet and brush with olive oil. Place in oven and cook for 15 minutes. Remove from the oven, flip the polenta pieces. Brush with the olive oil and sprinkle with Parmesan cheese. Return to oven and cook for another 10 minutes.

Transfer the polenta pieces to plates. Top with ground cherry chutney and garnish with something green, like parsley.

Serves 6-8