• 5 Ratings

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

Source: Better Homes and Gardens

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Kritsada Panichgul

Recipe Summary

prep:
30 mins
bake:
30 mins to 35 mins at 375°
Servings:
6
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Ingredients

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Directions

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  • 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.

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  • In another small bowl combine the pecans, the 2 tablespoons brown sugar, and 1/4 teaspoon cinnamon; set aside.

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  • 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.

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  • 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.

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  • 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.

Pick-A-Fruit Polenta-Pecan Cobbler:

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

Nutrition Facts

448 calories; total fat 15g; saturated fat 6g; cholesterol 24mg; sodium 180mg; potassium 0mg; carbohydrates 78g; fiber 5g; protein 4g; vitamin a 155RE; vitamin a 0IU; vitamin c 8mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 0mcg; vitamin b12 0mcg; calcium 91mg; iron 2mg.
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Reviews

5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
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