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

Reviews

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