Cornmeal Cakes with Berry-Fig Chutney

By Jahel

Ingredients

• 1/4 c flour
• 1-1/2 t baking powder
• 1 t sugar
• 1/4 t salt
• 1 c boiling water
• 1 c yellow cornmeal
• 1 T butter, melted
• 1 slightly beaten egg
• Milk (optional)
• Goat cheese
• 1 Recipe for Berry-Fig Chutney
• For Berry-Fig Chitney
• 2 c blueberries and/or blackberries
• 3 T balsamic vinegar
• 1/2 c finely chopped dried figs
• 1/2 c finely chopped red onion
• 1 T honey
• 3 sprigs fresh thyme

Preparation

Step 1

In small bowl combine flour, baking powder, sugar and salt. In medium bowl whisk boiling water into cornmeal until smooth, whisk in egg. Add flour mixture and whisk just until combined, if necessary, whisk in milk (up to 4 T) to thin batter.
Heat a greased griddle or skillet over medium heat. Drop rounded tablespoons of batter onto griddle. Cook 2-3 minutes or until golden brown, turning once. Transfer to a platter. Cover, keep warm. Repeat with remaining batter. Top with cheese and chutney, berries and mint. Makes 16.

Berry-Fig Chutney

In a medium saucepan, combine all ingredients. Bring to boiling, reduce heat and simmer, uncovered 8-10 minutes or until thickened, stirring occasionally. Remove from heat, stir in 1/2 c fresh blackberries and/or blueberries. Cool. Remove, discard thyme stems. Makes 2 cups.