Nectarine Berry Cobbler With Hazelnut Polenta Topping

[Guest guest]

This is very unusual and tasty.

 

Nectarine Berry Cobbler With Hazelnut Polenta Topping

 

2 pounds firm but ripe nectarines, pitted and sliced

about 3/8 to 1/2 inch thick

1 1/2 to 2 pints blackberries or raspberries, washed

and picked over

2 tablespoons fresh lemon juice

1/3 cup plus 1/4 cup sugar

1/4 teaspoon each ground cinnamon and nutmeg

2 tablespoons cornstarch

butter-flavor spray

1/2 cup cornmeal

1/4 cup flour

1/8 teaspoon salt

1 teaspoon baking powder

1/2 cup 1 percent milk

1/4 cup toasted and skinned hazelnuts, chopped **

** (you could sub with Brazil nut or almonds too)

 

Spray a 2-quart gratin or baking dish with butter

flavor spray. Preheat oven to 400 degrees.

In a mixing bowl, toss nectarine slices and berries

with lemon juice. In a smaller bowl, combine 1/3 cup

sugar, cinnamon, nutmeg and cornstarch. Add to fruit

and toss. Add fruit to gratin dish and level out.

In a mixing bowl, combine cornmeal, flour, salt,

baking powder, milk, hazelnuts and 1/4 cup sugar.

Spoon or spread over fruit. Spray with butter-flavor

spray.

Bake about 30 minutes or until top begins to brown and

fruit bubbles up. Cool and serve warm or at room

temperature.

Serves 6 to 8.

 

 

 

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