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Polenta Cobbler Recipe

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From Breaking Bread: A Family History Preserved By Seven Sisters

Fresh nectarines or peaches, raspberries, and blueberries are topped with a spiced polenta cobbler mix for a Southern touch. Do not overcook. The fruit should not be mushy.

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients:

  • 2 pounds firm, ripe nectarines (or peaches), pitted and sliced 1/2-inch thick
  • 1 pint raspberries
  • 1 pint blueberries
  • Juice from 1 fresh lemon
  • 1/3 cup plus 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 Tablespoons cornstarch (mix with cinnamon and nutmeg)
  • 1/2 cup polenta (or coarse cornmeal)
  • 1/4 cup flour, sifted and mixed with: 1 teaspoon baking powder plus 1/4 teaspoon salt
  • 1/2 cup skim or non-fat milk
  • 1/4 cup medium-chopped hazelnuts or pecans
  • Butter spray

Preparation:

Preheat oven to 400 degrees. Spray a 2-quart au gratin dish with butter spray.

In large bowl, toss nectarines or peaches, raspberries, and half the blueberries with lemon juice. Add 1/3 cup sugar and the cornstarch-spice mixture. Toss until just blended. Place in baking dish and spread to edge.

In a separate bowl, combine polenta, flour mixture, milk, remaining blueberries, 1/4 cup sugar, and nuts. Spoon over fruit and spray with butter spray. Bake 30 minutes, until golden and fruit bubbles up. Do not overcook the fruit -- it should not be mushy!

Yield: 8 to 10 servings

Recipe Source: Breaking Bread: A Family History Preserved By Seven Sisters by Seven Rossi Sisters (Seven Sisters & An Angel) - Out of print
Reprinted with permission.

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