Polenta with Berries

By cprzybyl

Preparation Time: 15 minutes
Cooking Time: 12 minutes
Servings: 4
Calories: 239 per serving
Percent from Fat: 2%

Ingredients

• 1 (16 oz.) bag frozen unsweetened organic mixed berries
• 1/2 cup organic turbinado cane sugar*
• 4 cups water
• 3/4 cup stone ground cornmeal
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 2 tablespoons orange liqueur
• 1/8 teaspoon ground cloves
• 2 tablespoons chopped fresh mint leaves
• 2 teaspoons powdered sugar (optional)

Preparation

Step 1

Combine frozen berries and ¼ cup of the sugar in a small saucepan. Bring to a simmer over high heat, stirring frequently until berries are thawed. Reduce heat; simmer 2 minutes. Remove from heat and set aside.

Bring water to a boil in a heavy medium saucepan over high heat. Reduce heat; slowly whisk in cornmeal. Add remaining ¼ cup sugar and salt. Simmer, whisking frequently, until polenta is thick, about 12 minutes. Remove from heat; stir in vanilla. Spoon polenta into four large custard cups or ramekins that have been coated with cooking spray. Swirl ¼ cup of the berry mixture into each custard cup to form a swirled effect in the polenta. Chill until set, at least 2 hours.
For sauce, place remaining berry mixture, liqueur and cloves in a blender or food processor; process until smooth. Chill until serving time. To serve, spoon sauce onto four serving plates. Unmold each portion of polenta over sauce on plate. Garnish with mint leaves. If desired, place powdered sugar in a strainer; shake over desserts to dust lightly with the sugar.

Substitutions
Cherry brandy (Kirsch) may replace the orange liqueur and frozen raspberries may replace the mixed berries.

Culinary Taste Tip
The berries themselves provide plenty of sweetness in this dessert; the small amount of turbinado sugar simply multiples it without all the drawbacks of regular sugar.

Culinary Technique Tip
To unmold polenta, run a rubber spatula around edges of custard to loosen.