Polenta Topped Cherry Cobbler

Lynnda Cloutier


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

★★★★★ 1 vote


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

How to Make Polenta Topped Cherry Cobbler


  • 1Preheat 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.
  • 2In 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
  • 3Transfer hot pie filling to a 2 quart square baking dish. Immediately drop topping by rounded teaspoons onto pie filling. Sprinkle with pecan mixture.
  • 4Bake about 25 minutes or til topping is light brown. If desired, serve with additional half and half. Serve warm. Makes 6 servings.

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About Polenta Topped Cherry Cobbler

Course/Dish: Fruit Desserts