Cornmeal Cakes with Berry-Fig Chutney
We love a schmear of goat cheese on these cakes but any spreadable cheese will work. Try Boursin or a triple cream Brie.
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Cornmeal Cakes with Berry-Fig Chutney
Directions
- In a small bowl combine flour, baking powder, sugar, and salt. In a medium bowl whisk boiling water into cornmeal. Whisk in melted butter until smooth; whisk in egg. Add flour mixture and whisk just until combined. If necessary, whisk in milk (up to 4 tablespoons) to thin batter.
- Heat a greased griddle or skillet over medium heat. Drop rounded tablespoons of batter onto griddle. Cook 2 to 3 minutes or until golden brown, turning once. Transfer to a platter. Cover with foil; keep warm. Repeat with remaining batter. Top with cheese, Berry-Fig Chutney, berries, and mint.
Berry-Fig Chutney
Directions
- In a medium saucepan combine 2 cups of the berries, figs, onion, vinegar, honey, and thyme sprigs. Bring to boiling; reduce heat. Simmer, uncovered, 8 to 10 minutes or until thickened, stirring occasionally. Remove from heat; stir in remaining 1/2 cup berries. Cool. Remove; discard thyme stems.
Nutrition Facts (Cornmeal Cakes with Berry-Fig Chutney)
- Per serving:
- 175 kcal ,
- 3 g fat
- (2 g sat. fat ,
- 0 g polyunsaturated fat ,
- 1 g monounsaturated fat ),
- 31 mg chol. ,
- 205 mg sodium ,
- 32 g carb. ,
- 4 g fiber ,
- 11 g sugar ,
- 4 g pro.