Jamie says: Somehow, I must have had selective reading when I was looking over the polenta label. I made sure it was gluten-free and thought I made sure to get the plain variety, but somehow, I must have glossed over the words “cinnamon” and “raisin.” So, you can imagine how surprised I was when I saw black chunks (aka raisins) in my “plain” polenta- the plain polenta that I was going to top with tomatoes and shrimp. But, it turned out to be a good mistake. The cinnamon raisin polenta was something we never tried (and probably never would’ve). Mom was hesitant at first but then made embraced the idea and even suggested the apple sauce…
Cinnamon Raisin Polenta with Sour Cream and Apple Sauce
- 17 oz roll cinnamon and raisin polenta (Marjon)
- 1 1/2 Tbsp canola oil (Publix)
- 1/4 tsp ground cinnamon (McCormick)
- 2 tsp light brown sugar (Publix)
- 4 Tbsp sour cream (Breakstone’s)
- 1 cup natural applesauce (Mott’s)
- Pre-heat a large frying pan on the stove on medium-high heat. Slice polenta into 1/2 inch thick circles. Pour oil in the pan. Carefully place slices in the pan. Heat for about 6 minutes or until lightly browned. Flip. Cook for an additional 6 minutes or until lightly browned.
- Sprinkle with cinnamon and brown sugar.
- Top with sour cream and dip in apple sauce. Enjoy!
Tastes like a combination between sweet cinnamon raisin bread, latkes, and cinnamon rolls. It was so good, we were looking for more.
- Nutrition note: Consider making a healthy substitute in your cooking by replacing butter with healthy oils, like canola oil. Over time, a lot of saturated fat in foods like butter can make your arteries less elastic and make blood flow more difficult.