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Sunday, October 10, 2010

Raspberry Dessert Polenta

Some sweet raspberry sauce made from
fresh picked red raspberries and
a cup of corn meal turn this simple
to make dish red, sweet and delicious.
Serve with creme fresh or yogart.

Ingredients:
2 pints fresh raspberries
10 tablespoons white sugar
1/4 cup white port wine
1/2 teaspoon ground cinnamon
2 cups water
1 cup corn meal

Directions:
Place berries in a small saucepan;
stir in the white sugar and wine.
Bring to boiling; reduce heat.
Simmer, uncovered, for 15 minutes
stirring occasionally.
Pass through a sieve to remove seeds,
Put in a mixing bowl add cornmeal
and stir well to combine.
In a soup pot put 2 cups cold water,
bring to a boil, add red cornmeal.
Stiring constantly bring back to boil.
Reduce heat and cook 8 minutes
stirring all the while.
Place in a flat dish, cover and chill.
When cold cut into serving pieces.

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