Polenta Topped Cherry Cobbler

Lynnda Cloutier


Polenta, made from cornmeal, is a great tasting topping for this homey cherry cobbler. source unknown

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1/2 cup flour
1/3 cup quick cooking polenta mix or yellow cornmeal
2 tbsp. sugar
1 tsp. baking powder
1/2 tsp. salt
3 tbsp. butter
1/2 cup chopped pecans
2 tbsp. packed brown sugar
1/2 tsp. ground cinnamon
2 cans cherry pie filling, 21 oz. each
1/3 cup half and half or light cream
half and half or light cream, optional

Directions Step-By-Step

Preheat oven to 375. For topping, in medium bowl, stir together flour, polenta mix, sugar, baking powder and salt. Using a pastry blender, cut in butter til mixture resembles coarse crumbs. Set aside.
In small bowl, mix pecans, brown sugar, and cinnamon; set aside. In medium pan, heat pie filling til bubbly, stirring frequently. Remove from heat; cover and keep hot. Add 1/3 cup half and half to flour mixture; stir just til moistened
Transfer hot pie filling to a 2 quart square baking dish. Immediately drop topping by rounded teaspoons onto pie filling. Sprinkle with pecan mixture.
Bake about 25 minutes or til topping is light brown. If desired, serve with additional half and half. Serve warm. Makes 6 servings.

About this Recipe

Course/Dish: Fruit Desserts