Polentina With Bananas And Maple Syrup

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Polentina With Bananas And Maple Syrup

 

1 2/3 cups water, plus more as needed

1 2/3 cups milk, plus more as needed

1 1/2 tablespoons sugar

1/4 teaspoon sea salt

3/4 cup polenta or coarse ground yellow cornmeal

2 bananas, peeled, sliced 1/4 " thick

1/2 cup maple syrup, warmed

melted unsalted butter for drizzling

 

In a large, heavy saucepan over medium-high heat, combine the 1 2/3 cups water,

1 2/3 cups milk, the sugar and salt and bring to a boil. Reduce the heat to low

and, when the liquid is barely simmering, drizzle in the polenta in a slow, thin

stream, whisking constantly in the same direction until all the grains have been

absorbed and the mixture is smooth and free of lumps. Reduce the heat to very

low. Switch to a wooden spoon and stir thoroughly every 1 to 2 minutes until the

polentina is loose and creamy, about 15 minutes. (For thicker polentina, cook

for up to 30 minutes.) Add a little more water or milk if the polentina gets too

stiff; this should be a very liquid mixture.

Ladle the polentina into individual bowls. Distribute the bananas over the top.

Drizzle with the warm maple syrup and the melted butter.

Makes 4 servings.