Polenta Topped Cherry Cobbler

Lynnda Cloutier

By
@eatygourmet

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


Featured Pinch Tips Video

Rating:

Comments:

Ingredients

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

1
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.
2
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
3
Transfer hot pie filling to a 2 quart square baking dish. Immediately drop topping by rounded teaspoons onto pie filling. Sprinkle with pecan mixture.
4
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