milk and caramelized polenta

latte e polenta caramellata

TOTAL TIME: 60 minutes

MAKES: 4 servings

In this delicious and comforting dessert, cubes of polenta made with milk and butter get a coated with sugar and caramelized before being topped with a vanilla- and coffee-infused cream sauce.

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Ingredients

1 1/2 cups whole milk
2/3 cup coarse corn polenta
1 1/2 tablespoons unsalted butter
1/4 teaspoon fine sea salt
3/4 cup heavy cream
1 vanilla bean, split lengthwise, seeds scraped out, beans and seeds reserved
5 whole coffee beans
1/4 cup plus 2 tablespoons sugar
6 ounces almond (or other nut) brittle, broken into small pieces

Instructions

In a medium saucepan over high heat, whisk together 2 cups water, 1/4 cup plus 2 tablespoons milk, polenta, butter and salt. Bring to a boil, then reduce to a bare simmer; cook, stirring frequently with a wooden spoon, until thickened and tender, about 40 minutes. Transfer polenta to a 8 1/2- x 4 1/2- x 2 1/2-inch loaf pan, spreading evenly with a rubber spatula. Transfer pan to wire rack and let cool completely.

Meanwhile, in a medium saucepan, combine remaining 1 cup plus 2 tablespoons milk, cream, vanilla bean and seeds, and coffee beans. Bring to a boil, then remove from heat, cover and set aside.

When polenta is cool, heat oven to broil. Line a small baking dish with parchment paper. Turn out polenta onto a cutting board and cut into 1-inch cubes. Put cubes in a bowl and toss with sugar to coat. Transfer cubes to prepared baking dish, sprinkling excess sugar from bowl on top. Broil until sugar is caramelized, about 12 minutes. Divide cubes among serving bowls. Gently reheat milk mixture.

Using a slotted spoon, remove and discard vanilla bean and coffee beans, then ladle mixture into bowls with polenta. Top with brittle.

December 2010