Italian Polenta Cobbler can bea vegan recipe

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Italian Polenta Cobbler

 

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 or raw sugar

1/4 tsp. ground cinnamon

1/4 tsp. ground nutmeg

2 tbsps. cornstarch, mix with cinnamon and nutmeg

1/2 cup polenta or coarse cornmeal

1/4 cup flour, sifted and mixed with: 1 tsp. baking

powder plus 1/4 tsp. salt

1/2 cup low-fat milk or soy milk

1/4 cup medium-chopped hazelnuts or pecans

cooking spray

 

Preheat oven to 400 degrees. Spray a 2-quart au gratin

dish with butter spray. In large bowl, toss

nectarines, 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. Spray with butter spray. Bake 30

minutes, until golden and fruit bubbles up. Do not

overcook the fruit, it should not be mushy!