“Time flies like an arrow; fruit flies like a banana."
I buy a lot of bananas. They are a convenient and portable snack, easy to buy fair trade and organic as much as possible, and there are weeks when we fly through five bunches. But then there’s the off week when the little Ps collectively decide they aren’t that into bananas, and I am left with a surplus. While everyone loves a good banana bread, I’ve got three loaves chilling in the deep freeze right now, so what to do with my extra ‘nanas?
My brother Alex is an amazing chef in Florida, and he gave me a recipe to solve this problem. Banana polenta. Sounds exotic, doesn’t it? This can be a sophisticated side for guests or for a regular Sunday night supper.
5 medium-sized bananas, peeled and sliced
1 1/2 cups fine corn meal
1/2 cup sugar
2 cups moscato wine (or other sweet, fruity white)
2 cups whole milk (or cream or half and half--whatever you have on hand)
1/2 teaspoon salt
Combine the bananas, sugar, and wine in a medium pot and cook on medium-low until bananas are soft (about 10-15 minutes). Puree the mixture in a blender or with a hand blender. Add mixture back to pot and add milk. Stir and add salt. Bring up to a simmer. Slowly whisk in the corn meal. Once the corn meal is completely added, you may need to add milk to create the consistency you like. Cook for 5-10 minutes over low heat, whisking continuously.
Chef Alex recommends this as a side for scallops or shrimp. I think it's also great for any grilled meat, or on its own.
Simple, sophisticated, and a bit decadent, this might be worth going out to the store to buy extra bananas.
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