Cuisinart GR-M3CB User Manual - Page 25

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® Stack5® with the 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® Stack5® with the baking pan and select 350°F. Add the butter to the pan. 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 summer fruit. 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® Stack5® with the 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