- 1 Can (8 ounces) sour cherries
- 11/2 Cups California golden raisins
- 1 Cup milk
- 1 Cup water
- 1/4 Cup butter, divided
- Salt; to taste
- Pepper, to taste
- 1 pinch cinnamon, grated
- 1/2 Cup cornmeal
- 1/4 Cup corn oil
- 3/4 Cup heavy cream, whipped
Drain cherries and set aside. Combine raisins with cherry juice and set aside.
Measure milk, water, 2 tablespoons butter, seasonings and cinnamon into saucepan and bring to boil. Reduce heat to simmer; very slowly add cornmeal, whisking constantly. Continue to simmer and cook 10 to 15 minutes or until mixture is very thick, stirring occasionally. Remove from heat; drain raisins and stir into polenta. Turn into 9×13-inch buttered glass pan and chill thoroughly. (May be prepared to this point at least one day in advance.)
To serve, cut polenta into 12 pieces and sauté in corn oil combined with remaining 2 tablespoons butter till crisp and golden in color. Drain on paper towel. Then, arrange 2 slices on each individual plate. Mix drained cherries into whipped cream; sweeten to taste and spoon on top of polenta. Serve, immediately.