I created this dessert as part of a challenge to myself to find a way to new way to use polenta in one of my classes. I had a ton of it sitting around and wanted to do something unexpected with it. Thus, dessert polenta was born. It’s a little sweet, but not overly sweet, and it’s balanced by the tartness of the apples and blackberries. You can even make this well-ahead of time, cover it, and keep it refrigerated for a couple days.
4 cups of water
3 tablespoons of agave syrup (4 if you want it much sweeter)
1/4 teaspoon of ground cinnamon
1 cup of polenta
1 tart green apple, cored and diced
3/4 cup of blackberries
2 tablespoons of pine nuts
In a 10-inch pan at least 1 1/2 inches deep, add the water, agave, and cinnamon and stir until thoroughly combined. Warm this over medium heat until it is just simmering. Add the polenta and slowly stir. Once the polenta has absorbed about 75% of the water, add the diced apples and keep stirring until the polenta has absorbed all the water.
“My favorite pan to use is my iron skillet. It cooks the polenta perfectly and is just the right size for this recipe.”
Top the polenta with the blackberries and pine nuts, cover the pan with a piece of foil or a lid, remove it from the heat, and let it sit for 3 or 4 minutes to gently warm the blackberries.
“The blackberries should soften and warm slightly, but that’s it. As soon as they do, serve the polenta. If you need to serve the polenta later, I suggest not adding the blackberries and pine nuts right away, but rather adding them just before serving.”
10-inch Pan, preferably an iron skillet