Cinnamon Polenta With Cherry Sauce - cooking recipe

Ingredients

2 1/2 cups 2% milk
1 None vanilla bean, scored lengthwise, seeds scraped out
2/3 cup granulated sugar
2 tbsp butter
5 oz polenta
1 1/4 lb frozen cherries, thawed
5 tbsp red wine
2 None eggs
1/3 cup all-purpose flour
1/2 tsp cinnamon

Preparation

Bring milk, vanilla bean, vanilla bean seeds, 1 1/2 tbsp sugar and 1 tbsp butter to a boil. Remove vanilla bean. Gradually whisk in polenta then bring to a boil. Simmer, stirring constantly, for 5-10 mins. Transfer to a greased baking tray and shape into an 8 inch square, around 1/3 inch thick. Chill for 2 hours.
Meanwhile, bring 1/2 of the cherries, 1/3 cup sugar and red wine to a boil. Simmer for 15-20 mins then remove from heat and puree. Fold in remaining cherries. Transfer to a serving bowl and set aside.
Whisk eggs and 1 1/2 tbsp sugar together. Heat remaining butter in a large frying pan. Cut polenta into 2 inch squares. Dredge in flour then egg. Cook for 2-3 mins per side.
Mix remaining sugar with cinnamon. Add fried polenta squares and toss to coat. Arrange on serving plates and serve with cherry sauce.