Polenta with Berries


Share this recipe on Twitter. Share recipe on  Facebook Share this recipe on Delicious. Digg this recipe. StumbleUpon
Share this recipe.

Preparation Time: 15 minutes
Cooking Time: 12 minutes
Servings: 4
Calories: 239 per serving
Percent from Fat: 2%
Cusine: American, Vegetarian, Vegan, Gluten Free
Course: Dessert
Diet: mediterranean
Food as MedicineSM Ingredient: Blueberries

Food as MedicineSM Tip

A flavonoid in blueberries called kaempferol can help reduce the risk of ovarian cancer by up to 40 percent.

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.


1 (16 oz.) bag frozen unsweetened organic mixed berries
½ cup organic turbinado cane sugar*
4 cups water
¾ cup stone ground cornmeal
¼ 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)


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.


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

Nutritional Analysis

Total fat (g): 0.6; Fat calories (kc): 5; Cholesterol (mg): 0; Trans fatty acids (g): 0; Saturated fat (g): 0; Polyunsaturated fat (g): 0.1; Monounsaturated fat (g): 0; Fiber (g): 5; Carbohydrates (g): 55; Sugar (g): 35; Protein (g): 2.6; Sodium (mg): 146; Calcium (mg) 17.

Comments on Polenta with Berries

From: Blaclstonegirl

Hi I'm not sure if this is very healthy to eat it has 55gms of sugar per serving.


Add a Comment