Semolina Polenta with Dried Apricots and Prunes
Baking and Desserts | World cuisine
⏳ Time
30 minutes
🥕 Ingredients
13
🍽️ Servings
1
Description
Semolina Polenta with Dried Apricots and Prunes
Ingredients
- Butter - 2 tablespoons
- Semolina - 2.1 oz
- Ground Nutmeg - a pinch
- Instant coffee - ½ teaspoon
- Ground Cinnamon - a pinch
- Water - 1 cup
- Raspberry Puree - 1 tablespoon
- Sugar - 3 tablespoons
- Pitted Wild Apricots - 2 pieces
- Dried Apricots - 2 pieces
- Fresh Mint - 1 stem
- Raspberry leaves - 5 pieces
- Chopped almonds - ½ teaspoon
Step by Step guide
Step 1
Toast the semolina in butter with the addition of coffee and nutmeg.
Step 2
Dissolve the sugar in water, add cinnamon, and make a syrup. Combine it with the semolina and cook while stirring. Cover and let it sit in a warm place.
Step 3
Cut the dried fruits into strips.
Step 4
Layer the dish: polenta, prunes, polenta, apricots, and top layer - polenta. Cool, cut into triangles, and dip in almonds.
Step 5
Place on a plate, garnish with raspberry sauce, raspberries, and mint.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.