Fruit polenta
Overview
Originally, cornmeal was used to make the paste, but when fresh corn was in season, fresh corn kernels were used to make the paste. It took a lot of effort to pull out the corn kernels one by one. I don’t like to use a knife to cut it, because there will be cuts on the corn kernels and they will be incomplete. Add water to the corn kernels and beat them into a slurry of any thickness. If you use a wall breaker, it will be very fine. There were too few peanuts and walnuts, so I was too lazy to waste heat, so I just cooked them in the microwave and then mashed them. The black sesame seeds had already been fried, so it saved me a lot of trouble. Once the beaten corn syrup is heated, it will turn into a paste. Pour all the fruit ingredients into it, stir it a few times, and it's ready to eat. The sesame seeds are too dark, and the originally golden paste suddenly becomes dull. No sugar is added, but a few pinches of salt are sprinkled on it to brighten up the original sweetness of the corn. There is only a faint sweetness of corn and a burnt aroma of nuts. . . .
Tags
Ingredients
Steps
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Ingredients: 100 grams of fresh corn kernels, 5 grams of peanuts, 5 grams of walnut kernels, 5 grams of black sesame seeds, appropriate amount of dried cranberries, appropriate amount of raisins, and a little salt
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Place peanuts and walnuts in the microwave until cooked.
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Crush the nuts separately and set aside.
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Chop the dried fruits and set aside.
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Wash the corn kernels, put them into a food processor cup, add water, and blend.
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into a paste.
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Pour into the pot,
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Put on the fire, heat over medium-low heat, stirring constantly until the polenta thickens.
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Add various chopped fruits and continue stirring for 1-2 minutes.
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Remove from heat and add a little salt or sugar to taste.
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Pour into a bowl and sprinkle some chopped fruit on top.
