Polenta Squares with Cranberry Mostarda

1. To make Mostarda: Bring sugar and 
1/2 cup water to a boil in medium saucepan. Add cranberries, reduce heat to medium, and cook 5 minutes, or until cranberry skins split. Transfer cranberries to plate with slotted spoon. Add onion, apricot preserves, and red pepper flakes to pan; reduce heat to medium-low, and simmer 10 minutes. Return cranberries to pan, cook 8 minutes more, or until mixture is thick, stirring often. Cool, then stir in mustard and vinegar. Cover, and chill.

2. To make Polenta Squares: Line baking sheet with foil. Purée corn and 1/2 cup water in blender until smooth. Pour into large saucepan with 3 cups water and 
1 tsp. salt, if desired. Bring to boil. Gradually add polenta; cook 2 minutes, stirring constantly. Reduce heat to low. Cook and stir 18 minutes, or until very thick.

3. Scrape polenta onto foil in mound. Let rest 1 minute. Spread polenta to 
7 1/2-inch square with metal spatula. 
(Use a ruler to make straight edges.) 
Cool, then cover with plastic wrap. Chill 
2 hours (or up to 2 days), until firm. Cut polenta into 25 1 1/2-inch squares.

4. Coat large nonstick skillet with 
cooking spray. Cook Polenta Squares in batches over medium-high heat 4 minutes per side, or until lightly browned.

5. Spread prepared mustard on each square. Top each with 1 tsp. Mostarda, and sprinkle with green onions (if using).

via http://www.vegetariantimes.com/recipe/polenta-squares-with-%e2%80%a8cranberry-mostarda/


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