5 cups Michigan Apple cider or Michigan Apple juice, divided
1/2 cup granulated sugar
1/4 teaspoon salt
1 teaspoon apple pie spice
1 cup polenta or yellow cornmeal
1/2 cup firmly packed brown sugar
2 tablespoons cornstarch
1/4 teaspoon ginger
3 cup cubed, red Michigan Apples
1 cup cubed mango
1/2 cup blueberries
Vegetable cooking spray
Yield: 8 servings
Per serving, 2 triangles of Polenta, 2/3 cup Apple mixture
1 g Fat
0 mg Cholesterol
2 g Protein
72 g Carbohydrate
85 mg Sodium
3 g Dietary Fiber
In 2-quart saucepan, combine 3 cups Michigan Apple Cider, granulated sugar, salt and apple pie spice. Stir in polenta. Cook over medium heat, stirring constantly, until mixture starts to boil. Reduce heat and continue simmering and stirring frequently for about 5 minutes or until very thick. Spread evenly in 13 x 9 x 2-inch pan coated with cooking spray. Cool 30 minutes. Cover pan with plastic wrap and refrigerate about 2 hours or until thoroughly chilled and firm.
Combine brown sugar, cornstarch and ginger in 2-quart saucepan. Gradually stir in the remaining 2 cups Michigan Apple Cider. Cook over medium heat, stirring constantly, until mixture boils. Continue cooking and stirring 2 minutes longer. Remove from heat.Cool slightly. Stir in Michigan Apples, mango and blueberries.
Cut polenta into 8 pieces. Cut each piece diagonally. In large nonstick fry pan, coated with cooking spray, cook polenta over medium heat, about 4 minutes each side or until golden brown. Serve hot polenta with warm Apple mixture. Garnish with mint, if desired.
Suggested Michigan Apple varieties to use: Empire, Gala, Ida Red, Jonagold, Jonathan, McIntosh, Red Delicious or Rome.