-
1
To make Mostarda: Bring sugar and 1/2 cup water to a boil in medium saucepan.
-
2
Add cranberries, reduce heat to medium, and cook 5 minutes, or until cranberry skins split.
-
3
Transfer cranberries to plate with slotted spoon.
-
4
Add onion, apricot preserves, and red pepper flakes to pan; reduce heat to medium-low, and simmer 10 minutes.
-
5
Return cranberries to pan, cook 8 minutes more, or until mixture is thick, stirring often.
-
6
Cool, then stir in mustard and vinegar.
-
7
Cover, and chill.
-
8
To make Polenta Squares: Line baking sheet with foil.
-
9
Puree corn and 1/2 cup water in blender until smooth.
-
10
Pour into large saucepan with 3 cups water and 1 tsp.
-
11
salt, if desired.
-
12
Bring to boil.
-
13
Gradually add polenta; cook 2 minutes, stirring constantly.
-
14
Reduce heat to low.
-
15
Cook and stir 18 minutes, or until very thick.
-
16
Scrape polenta onto foil in mound.
-
17
Let rest 1 minute.
-
18
Spread polenta to 7 1/2-inch square with metal spatula.
-
19
(Use a ruler to make straight edges.)
-
20
Cool, then cover with plastic wrap.
-
21
Chill 2 hours (or up to 2 days), until firm.
-
22
Cut polenta into 25 1 1/2-inch squares.
-
23
Coat large nonstick skillet with cooking spray.
-
24
Cook Polenta Squares in batches over medium-high heat 4 minutes per side, or until lightly browned.
-
25
Spread prepared mustard on each square.
-
26
Top each with 1 tsp.
-
27
Mostarda, and sprinkle with green onions (if using).
