Polenta; Bananas Foster; Raspberry Fig Upside-Down Cake - Cuisinart Stack5 GR-M3CB Series Instructions Manual

Polenta

This comforting, slow-cooked polenta can be
served in so many ways. Use it as a creamy
foundation for the Guinness Braised Beef
Shanks or Chicken Cacciatore. Or, allow to
cool until set and cut into squares for grilling.
It is also delicious on its own, topped with
plenty of your favorite shredded cheese.
Makes about 10 servings
4 cups water or low-sodium broth
1 cup polenta
1 teaspoon kosher salt
2 tablespoons unsalted butter
1. Assemble the Cuisinart
baking pan and add the water or broth,
polenta and salt. Select 400°F. Once the
liquid comes to a boil, cover and set to
200°F.
2. The polenta will take about 3 hours to
completely cook. Stir occasionally while
cooking. The polenta should be thick yet
soft in texture. Once the polenta is ready
and soft, stir in butter.
3. Taste and adjust seasoning according to
preference.
Nutritional information per serving (based on 10 servings):
Calories 60 (37% from fat) • carb. 9g pro. 1g • fat 3g
• sat. fat 1g • chol. 6mg
sod. 216mg • calc. 3mg • fiber 1g

Bananas Foster

Delicious topping for vanilla ice cream!
Makes 4 servings
6 tablespoons unsalted butter
2 ounces bourbon
4 bananas, halved lengthwise
¼ cup brown sugar
½ teaspoon ground cinnamon
Pinch kosher salt
Vanilla ice cream for serving
1. Assemble the Cuisinart
baking pan and select 350°F. Add the butter
to the pan.
Stack5 with the
® ®
Stack5 with the
® ®
2. Once the butter is melted, stir in the
bourbon. Add the bananas to the pan, cut
side down.
3. When bananas are slightly browned, add
the brown sugar, cinnamon and salt.
Continue to cook until bubbling.
4. Serve immediately with vanilla ice cream!
Nutritional information per serving (based on 4 servings):
Calories 266 (37% from fat) • carb. 39g pro. 1g • fat
11g • sat. fat 8g • chol. 30mg
sod. 1mg • calc. 6mg • fiber 3g
Raspberry Fig
Upside-Down Cake
Fun dessert using up some late
Makes 12 servings
4 tablespoons plus ½ cup unsalted
butter, room temperature, divided
1 cup light brown sugar, divided
1 pound fresh figs, halved
lengthwise
½ pint raspberries
1½ cups unbleached, all-purpose
flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¾ cup whole milk
2 large eggs
1 teaspoon pure vanilla extract
½ cup granulated sugar
1. Assemble the Cuisinart
baking pan and select 325°F. Let preheat for
about 5 minutes.
2. Once preheated, add 4 tablespoons of
butter to the pan. When melted, stir and
swirl the butter around the sides of the pan.
Add ¾ cup light brown sugar. Stir together
and cook until sugar melts and the mixture
begins to bubble.
3. Add the fruit to the pan. Make sure that
the figs are placed cut side down. Turn
temperature down slightly, to 250°F, and
prepare the cake batter.
25
summer fruit.
Stack5
® ®
with the