Ingredients
1 1/2 cups milk
1 1/2 tablespoons unsalted butter
1/2 cup honey
1/4 teaspoon ground cinnamon
1/2 cup quick-cooking polenta
1/4 cup currants
1/2 cup freshly squeezed orange juice
3 blood oranges, peeled and sliced into 1/2-inch-thick rounds
1/4 cup whole almonds, coarsely chopped
Preparation
Combine milk, 1/2 tablespoon butter, 1/4 cup honey, and cinnamon in a medium saucepan; bring to a boil.
Reduce heat to low. In a steady stream, slowly pour in the polenta, whisking constantly to prevent lumps from forming. After all the polenta has been incorporated, cook 5 minutes more. Stir in currants.
Transfer mixture to an ungreased 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan. Let polenta stand in pan until cool, about 40 minutes.
Invert loaf pan, and remove polenta. Slice loaf into 12 bars.
Melt remaining 1 tablespoon butter in a large skillet over medium-high heat. Arrange polenta bars in skillet, working in batches, if necessary, and saute until golden on all sides, 2 to 3 minutes per side.
Remove polenta from skillet, and arrange on serving plates.
Return skillet to medium heat. Add remaining 1/4 cup honey and orange juice; bring to a boil. Add orange rounds and almonds; quickly toss together. To serve, pour honey sauce over polenta bars.
