Fried Bananas with Coconut Polenta

Guest post from Dave, finally free from the banana hating Alecia:

I had an opportunity to make breakfast just for myself, and I picked up a bunch of bananas to celebrate. This fried banana served on coconut polenta takes you to the tropics while still in your pajamas.

A Vegetarian & Cooking! original.

-1 banana
-flour, 1 egg, flour and brown sugar
-1.5 T butter, divided
-1/8 c walnuts
-1/2 c instant polenta
-1 c coconut milk
-1/2 c milk
-1 oz mozzarella cheese

Slice the banana into large pieces, we want thick, prominent banana for our topping. Melt 1 tablespoon of butter in a skillet, then toss the banana pieces in flour, dip them in egg, and coat them in a mixture of flour and brown sugar, and put them instantly in the melted butter. Watch the butter so it doesn't burn. Flip the bananas once so that a crust has developed on both sides, and set aside.

Toast the walnuts. When you just start to smell them, they're done. You want a toasty aroma but no burn.

We're cooking the polenta by the package instructions, except substituting milk and coconut milk for some of the liquid. Bring the coconut milk, milk, and 1/2 cup water to a boil in a medium saucepan. Right when it boils, add the polenta and whisk vigorously. If the polenta and whisking doesn't keep the boil down, lower the heat and remove the pan from the burner momentarily until you can control it and it isn't boiling over. The polenta will begin to thicken and release hot bubbles, continue stirring. For additional creaminess, melt in 0.5 tablespoon of butter and an ounce of milk flavored cheese.

Serve polenta with fried bananas and walnut topping.

My inspiration drove an uncommon breakfast. The coconut milk was a leftover in the fridge, and I decided it would give the meal an "island" theme. The coconut polenta surprised me by being delectably creamy, with an undercurrent of coconut taste. Though the component parts were a success, the dish failed to fully cohere, except that it was a fun means, in the throes of winter, to bring some of the tropics right to the breakfast table.


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