Gâteaux de polenta aux raisins secs et rhum, ananas  braisé et tartare d’ananas au citron vert et menthe

This recipe might seem complicated because it has many steps, but those are easy steps, and it’s a fast recipe too. Last time I was in Nancy, France I had lunch at this new restaurant close to Place Stanislas where I was served this  amazing pineapple dessert. How gorgeous is that? Ever since I wanted to use pineapple in a light dessert. This dessert of mine has nothing in common, other than the pineapple…but it proves that the diversity of desserts you can create using pineapple is infinite.

I used express polenta, as it’s very convenient, it will save you time when you are in a hurry. The highlight of this dish not being polenta, I thought to use express polenta. I would not use it when I make traditional Italian polenta savory dishes but in this case, it’s a nice option.

If using dairy, I would use whole milk and add a little heavy cream for extra texture.

Ingredients

For the polenta cakes

  • 1 cup almond milk or any other milk of your choice
  • 1/2 cup express polenta
  • honey or sweetener of your choice
  • vanilla bean, cut in half and beans scraped
  • 2 tsp raisins
  • 2 tbs rum

For the braised pineapple

  • 1 tsp coconut oil
  • 1/2 pineapple
  • light agave nectar
  • orange juice
  • 2 tbs rum

For the pineapple tartare

  • 1/2 pineapple
  • 2 tbs mint, finely chopped
  • 1 lime (zest and juice)
  • ginger (optional)
  • light agave nectar to taste

For the pineapple coulis

  • 1 cup pineapple
  • agave nectar to taste
  • vanilla extract to taste

Instructions

For the polenta cakes

Bring milk to a boil with vanilla beans scarped and sweetener. Pour polenta gradually and keep stirring for a few minutes. If the polenta is too thick add milk (it needs to be a thick consistency). Remove from heat and add rum and raisins. Using a wooden board or flat surface pour the polenta and spread evenly into a 1.5 com thick layer. Let it cool. When completely cold, using a cutter, cut into 2 inches squares.

For the braised pineapple

Take pineapple and cut top and bottom so that the pineapple stays vertically flat. Using a sharp knife cut the skin from top to bottom all around the pineapple. Slice pineapple from top to bottom to obtain 5 mm thick slices and about 4.5 inches wide. (The first slices will be narrow so use them for the tartare part). Keep the wider slices for braising. Using the same cutter used to cut polenta, cut pineapple into squares (or circles if used a round cutter).

Melt coconut oil in a pan. When melted add pineapple slices and at high heat cook them until slightly golden brown on both sides. Add agave nectar. Add orange juice and let it reduce. Add rum and flame. Let it reduce a little more. Keep warm.

For the pineapple tartare

Using the pineapple saved when making slices, dice in small 5mm. Add all other ingredients and refrigerate.

For the pineapple coulis

Using a blender, mix all ingredients and filter through a sieve to obtain a smooth coulis

To serve: place two polenta squares on a plate. Place braised pineapple on top of each polenta square. Add 1 tsp of pineapple tartare on top and pour some coulis around. Decorate with lime zests.