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Polenta-Pecan Apple Cobbler

Polenta, usually served for dinner, makes a great topping for this apple-cherry cobbler recipe.

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  • Makes: 6 servings
  • Prep: 30 mins
  • Bake: 30 mins to 35 mins 375°F

Polenta-Pecan Apple Cobbler

Directions

  1. For topping, in a small bowl stir together flour, polenta mix or cornmeal, granulated sugar, baking powder, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs; set aside.
  2. In another small bowl combine the pecans, the 2 tablespoons brown sugar, and 1/4 teaspoon cinnamon; set aside.
  3. For filling, in a large saucepan combine the apples, cherries, the 1/3 cup brown sugar, the lemon juice, and 1/4 teaspoon cinnamon. Bring to boiling, stirring constantly; reduce heat. Cover and simmer about 5 minutes or until fruit is almost tender, stirring occasionally. Combine cold water and cornstarch; add to saucepan. Cook and stir until thickened and bubbly. Keep hot.
  4. Add the 1/3 cup half-and-half or light cream to topping mixture, stirring just to moisten. Transfer filling to a 2-quart square baking dish. Using a spoon, immediately drop topping into small mounds onto filling. Sprinkle with pecan mixture.
  5. Bake in a 375 degree F oven 30 to 35 minutes or until a toothpick inserted into topping comes out clean. If desired, serve with additional ice cream, half-and-half, or light cream. Makes 8 servings.

From the Test Kitchen

Pick-A-Fruit Polenta-Pecan Cobbler:

Omit apples. Substitute pitted cherries, blueberries, sliced peaches, or chopped rhubarb.

Nutrition Facts (Polenta-Pecan Apple Cobbler)

  • Per serving:
  • 448 kcal cal.,
  • 15 g fat
  • (6 g sat. fat,
  • 24 mg chol.,
  • 180 mg sodium,
  • 78 g carb.,
  • 5 g fiber,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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