Chef Paulette's Polenta Berry Cobbler - WSMV News 4

Chef Paulette's Polenta Berry Cobbler

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For the Fruit filling:


1 cup sliced strawberries

1 cup blueberries

1 cup blackberries

1/2 cup sugar

1 tablespoon cornstarch 

For the polenta topping: 

1/2 cup corn meal

1 cup flour

2 teaspoons baking powder

1 teaspoon baking soda

pinch salt

2 tablespoons sugar, plus more for sprinkling

1 stick unsalted butter, cut into small chunks

3/4 cup yogurt, preferably Greek yogurt

1/2 cup milk


Preheat oven to 375 degrees F.

Make the fruit filling: in a medium mixing bowl gently stir together the fruit, sugar and cornstarch until well combined. Distribute fruit filling to cover the bottom of a 9 x 13-inch baking pan.

Make the polenta topping: place the flour, corn meal, sugar, baking powder, baking soda, and salt into the bowl of a food processor. Pulse to combine. Add the butter and pulse until butter breaks up into tiny pieces. Add the yogurt and pulse briefly to combine. Add the milk, pulse briefly to combine.

Spoon the mixture in large dollops over the fruit until it is all almost covered. Flatten batter gently. Sprinkle with a little extra sugar. Bake for about 25 minutes until polenta is golden brown and fruit is bubbling. Serve warm or at room temperature with whipped cream or ice cream.


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