Blueberry Polenta Cobbler
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Antioxidants abound in this delightful composition of contrasting textures.
4 cups fresh blueberries
1/2 cup superfine sugar, divided
1 Tbs. fresh lemon juice
1 Tbs. minute tapioca
2/3 cup medium-grind cornmeal
1/3 cup all-purpose flour
11/4 tsp. baking powder
1/4 tsp. Chinese 5-spice
1/4 tsp. salt
1/2 cup 2% buttermilk
3 Tbs. butter, melted
1 Tbs. Demerara sugar (Florida Crystals)
- Preheat oven to 375°F. Toss together blueberries, 1/4 cup sugar, lemon juice, and tapioca. Place in 8×8-inch glass baking dish.
In medium bowl, whisk together cornmeal, flour, baking powder, 5-spice, and salt. In another bowl, lightly whisk egg and remaining sugar. Add buttermilk and melted butter, and whisk to combine.
- Pour egg mixture into dry ingredients, and stir with wooden spoon until just evenly moistened. Drop batter by spoonfuls onto top of blueberries and flatten slightly. (It does not need to be a continuous crust.) Sprinkle with Demerara sugar. Bake 30-35 minutes, until filling is bubbling and crust is firm to the touch. Serve warm.
per serving: 283 cal; 4g pro; 8g total fat (4g sat fat); 52g carb; 48mg chol; 296mg sod; 3g fiber; 29g sugars
- Add a little natural sweetness and another intriguing texture by substituting a cup of chopped ripe pears for a cup of blueberries, and throw in a splash of vanilla extract.
- For a festive note, whisk some plain nonfat or low-fat Greek yogurt with a touch of honey and a scraping of real vanilla bean, and ladle a generous dollop over each serving.