Filed Under: berries, Dessert, honey, italian, polenta

Polenta with Honey and Berries

This recipe of Polenta with Honey and Berries takes the whole dessert to another level. Maple sugar and poached fruits are perfect accompaniment for winter.

October 30th, 2017

From Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a Party ,by Lidia Matticchio Bastianich (Author), Tanya Bastianich Manuali (Author)

Polenta was often eaten with sugar or honey as dessert, and this remains one of the most popular ways to eat it even now. This recipe of Polenta with Honey and Berries just lifts it up  another level.
Serves 6 as dessert or 3 as breakfast
  • 1 cup strawberries, stemmed and halved, or quartered if large
  • 1 cup blueberries
  • 1 cup blackberries or raspberries
  • 3 tablespoons honey
  • 2 tablespoons dark rum, cognac, or brandy
  • 2 tablespoons unsalted butter
  • 12 slices chilled cooked polenta, about 3 by 2 by ½ inch each
  • Confectioners’ sugar, for dusting
  • 6 fresh sprigs mint, for garnish
  1. Preheat oven to 200 degrees. In a large bowl, com- bine the berries, honey, and rum, and toss well. Let them stand, tossing once or twice, while preparing the polenta.

  2. In a large heavy nonstick skillet, melt half the but- ter over medium heat. When the butter is foaming, add half the polenta slices in a single layer. Sauté the polenta, turning once, until golden brown on both sides, 8 to 10 minutes. Transfer the polenta to a bak- ing sheet, and keep warm in the oven. Repeat with the remaining butter and polenta.

  3. Divide the polenta among serving plates. Spoon some of the berries and their syrup over each serving, and sprinkle with the confectioners’ sugar. Decorate the plates with the mint sprigs, and serve.

Polenta with Honey and Berries
Steve Giralt

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