A pecan mixture gives this luscious, cherry-filled dessert recipe an added crunch. The polenta topping mixes together quickly for a delicious crust.
Preheat oven to 375°F. For topping, in a medium bowl, stir together flour, polenta mix, granulated sugar, baking powder, and salt. Use a pastry blender to cut in butter until mixture resembles coarse crumbs; set aside.
In a small bowl, combine pecans, brown sugar, and cinnamon; set aside. In a medium saucepan, heat pie filling until bubbly, stirring frequently. Cover and set aside to keep hot. Add the 1/3 cup half-and-half to topping; stir just until moistened.
Transfer hot pie filling to a 2-quart square baking dish. Immediately drop topping by rounded teaspoons onto filling. Sprinkle with pecan mixture.
Bake about 25 minutes or until topping is lightly browned. Cool about 30 minutes before serving. If desired, serve with additional half-and-half.