Sweet Polenta with Applesauce

This was one of my favorite foods that my Nonna Giovanna made. However, she made it without the applesauce but with a side of her homemade prune preserve. Now prunes may not impose a thought of deliciousness but whatever her recipe was (and I wish I had it) it was truly something special.

1 CUP COARSE POLENTA

2 EGG YOLKS – lightly beaten

¼ CUP SUGAR – or slightly more to taste

1 LARGE APPLE – peeled, cored, diced

1/3 CUP DRY WHITE WINE

1 ¼ CUPS MILK – whole

1 1/3 CUPS WATER

1/4 CUP FLOUR – for dusting

VEGETABLE OIL – for frying

POWDERED SUGAR – for dusting

ZEST OF ONE WHOLE LEMON – large

SALT – as needed

8-INCH SQUARE BAKING PAN – lightly butter greased

In a large saucepan add milk, water, butter and pinch of salt – bring to a boil and then slowly add polenta in a slow steady stream. Whisk constantly for a few minutes.  Reduce heat to low and cook while stirring often with a wooden spoon until thickened – about 35 or 40 minutes. Remove from, heat. Slowly mix in beaten egg yolks and 2 Tbs of sugar.

Add polenta to prepared pan and spread evenly using a rubber spatula. Allow to cool in the pan on a wire rack.

In a skillet, combine diced apple, wine, ¼ cup sugar and 1 Tb water – bring to a simmer on low heat and cook until the apples are soft, stirring often until the apples are soft. Add to a food processor or mash in a bowl, adding lemon zest, remaining water and puree until smooth.

When polenta is cool, turn out onto a cutting board and cut into 1/2X2-inch strips.

Line a large platter with paper towels. Spread flour on a second plate and roll the polenta strips in the flour to coat lightly.

In a large wide pot heat 3-inches of oil over medium heat until the thermometer registers 375º. Working with 8 pieces at a time, fry the strips until golden – about 1 minute; Using a slotted spoon transfer the fried strips to the paper towels and allow to drain before dusting with powdered sugar. Serve warm with the apple sauce.

ALTERNATELY the polenta is just as delicious eliminating the side of applesauce and adding a little sugar to the polenta while cooking. Continue frying as directed. This is a dish we enjoyed many years ago, without the applesauce, in New Jersey at Berta’s Chateau!

BUON MANGIATA!