• 200g polenta
  • 50g caster sugar
  • 1 orange, zested
  • 2 royal gala apples
  • 200ml cloudy apple juice
  • ½ tsp ground cinnamon
  • ¼ tsp mixed spice
  • ½ tbsp light brown sugar
  • 1 tbsp vegetable oil
  • 100g fat-free Greek yogurt, to serve


  1. 1

    Cook the polenta according to the instructions on the packet. Stir in the caster sugar and orange zest, then pour into a lined baking tray and spread out with the back of a spoon. Allow to cool. Cover, then chill in the fridge to set for at least 4 hours, or overnight if you can.

  2. 2

    Once the polenta is set, cut each apple into 8 wedges and remove the cores. Transfer to a small pan with the apple juice, cinnamon, mixed spice and brown sugar. Bring to the boil and simmer for 4-5 minutes, until the apples are slightly tender but still holding their shape. Remove from the pan with a slotted spoon, then bubble the sauce over a medium heat for 10-12 minutes, until thickened and syrupy. 

  3. 3

    Meanwhile, cut the cold polenta into 6 squares. Heat a large non-stick pan with the oil. Add the slices of polenta in batches and cook for 2-3 minutes on each side, until golden brown, transferring to a low oven as you go. 

  4. 4

    Serve the polenta topped with the yogurt, spiced apples and syrup.

Nutritional Details

Each serving provides
  • Energy 1206kj 288kcal 14%
  • Fat 3.3g 5%
  • Saturates 0.4g 2%
  • Sugars 24.7g 27%
  • Salt 0.01g <1%

% of the Reference Intakes

Typical values per 100g: Energy 423kj/101kcal

Each serving provides

60.1g carbohydrate 2.3g fibre 3.3g protein

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