Polenta Pancakes

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Because of its versatility, polenta can be used in a variety of dishes--from sweet to savory, as a porridge or a firm shape. Here, our DeLallo Instant Polenta takes on the breakfast table as a tasty treat, topped with a spiced honey sauce that will have everyone in the family ready to wake up on Saturday mornings.

Ingredients:

Pancakes:

• 1 (9.2-ounce) box DeLallo Instant Polenta
• 4 1/2 cup water
• 3 tablespoons DeLallo Pine Nuts
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon cardamom
• 2 tablespoons butter

Spiced Honey Sauce:

• 3/4 cup honey
• 1/2 cup water
• 1 short cinnamon stick
• 3 whole cardamom pods
• Pinch of salt

Directions:

Bring water to boil in a medium saucepan. In a heavy, dry skillet, toast the pine nuts until golden, less than a minute. Mix together: spices, salt and pine nuts into polenta meal, then whisk ingredients in a steady stream into the boiling water. Cook for 1 minute, then pour polenta into a 9- by 13-inch baking pan. Allow to cool.

Cut out polenta shapes using cookie cutters or a biscuit cutter. Melt 2 tablespoons of butter in a nonstick skillet and fry the polenta cakes until they are crisp and golden. Turn over and fry the second side.

While the cakes are frying, combine honey, water, a pinch of salt and spices into a small saucepan and bring to a boil. Simmer gently for 5 minutes.

Trickle honey sauce over polenta cakes and serve immediately. Makes 12 little cakes, if cookie cutter is used.

Serves 4 to 6 Printer-friendly version