Tis the Season: Polenta Plum Cobbler

My grandpa has copious amounts of plums growing in his backyard. So much that we can barely pick all the ultra ripe ones that have just fallen off the branches. They are good fresh, but there is only so much you can eat off the tree. Besides freezing tons of them and making plum vodka (due in another 2 weeks), I came across a recipe for Polenta-Pecan Apple Cobbler in the all American classic red-and-white plaid Better Homes and Gardens Cookbook (you know the one that everyone has in their kitchen buried way in the back). I altered the recipe with plums instead of apples and cherries and walnuts instead of pecans. It was super easy to make and turned out pleasantly tart with a warm spice. I love the texture and added sweetness polenta provides.  A great way to celebrate summer's bounty and a must with vanilla ice cream and whipped cream.

Ingredients

• 1/2  cup  all-purpose flour
• 1/3  cup  quick-cooking polenta or yellow cornmeal
• 2  tablespoons  granulated sugar
• 1  teaspoon  baking powder
• 1/8  teaspoon  salt
• 3  tablespoons  butter
• 1/2  cup  chopped walnuts
• 2  tablespoons  brown sugar
• 1/4  teaspoon  ground cinnamon
• 8  cups  cubed, de-pitted plums
• 1/3  cup  packed brown sugar
• 1  tablespoon  lemon juice
• 1/4  teaspoon  ground cinnamon
• 1/4  cup  cold water
• 1  tablespoon  cornstarch
• 1/3  cup  half-and-half or light cream
•     Half-and-half, or light cream (optional)

Directions

1. For topping, in a small bowl stir together flour, polenta mix or cornmeal, granulated sugar, baking powder, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs; set aside.
2. In another small bowl combine the walnuts, the 2 tablespoons brown sugar, and 1/4 teaspoon cinnamon; set aside.
3. For filling, in a large saucepan combine the plums, the 1/3 cup brown sugar, the lemon juice, and 1/4 teaspoon cinnamon. Bring to boiling, stirring constantly; reduce heat. Cover and simmer about 5 minutes or until fruit is almost tender, stirring occasionally. Combine cold water and cornstarch; add to saucepan. Cook and stir until thickened and bubbly. Keep hot.
4. Add the 1/3 cup half-and-half or light cream to topping mixture, stirring just to moisten. Transfer filling to a 2-quart square baking dish. Using a spoon, immediately drop topping into small mounds onto filling. Sprinkle with pecan mixture.
5. Bake in a 375 degree F oven 30 to 35 minutes or until a toothpick inserted into topping comes out clean. If desired, serve with additional ice cream, half-and-half, or light cream. Makes 8 servings.

My grandpa has copious amounts of plums growing in his backyard. So much that we can barely pick all the ultra ripe ones that have just fallen off the branches. They are good fresh, but there is only so much you can eat off the tree. Besides freezing tons of them and making plum vodka (due in another 2 weeks), I came across a recipe for Polenta-Pecan Apple Cobbler in the all American classic red-and-white plaid Better Homes and Gardens Cookbook (you know the one that everyone has in their kitchen buried way in the back). I altered the recipe with plums instead of apples and cherries and walnuts instead of pecans. It was super easy to make and turned out pleasantly tart with a warm spice. I love the texture and added sweetness polenta provides.  A great way to celebrate summer's bounty and a must with vanilla ice cream and whipped cream.

Ingredients

• 1/2  cup  all-purpose flour
• 1/3  cup  quick-cooking polenta or yellow cornmeal
• 2  tablespoons  granulated sugar
• 1  teaspoon  baking powder
• 1/8  teaspoon  salt
• 3  tablespoons  butter
• 1/2  cup  chopped walnuts
• 2  tablespoons  brown sugar
• 1/4  teaspoon  ground cinnamon
• 8  cups  cubed, de-pitted plums
• 1/3  cup  packed brown sugar
• 1  tablespoon  lemon juice
• 1/4  teaspoon  ground cinnamon
• 1/4  cup  cold water
• 1  tablespoon  cornstarch
• 1/3  cup  half-and-half or light cream
•     Half-and-half, or light cream (optional)

Directions

1. For topping, in a small bowl stir together flour, polenta mix or cornmeal, granulated sugar, baking powder, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs; set aside.
2. In another small bowl combine the walnuts, the 2 tablespoons brown sugar, and 1/4 teaspoon cinnamon; set aside.
3. For filling, in a large saucepan combine the plums, the 1/3 cup brown sugar, the lemon juice, and 1/4 teaspoon cinnamon. Bring to boiling, stirring constantly; reduce heat. Cover and simmer about 5 minutes or until fruit is almost tender, stirring occasionally. Combine cold water and cornstarch; add to saucepan. Cook and stir until thickened and bubbly. Keep hot.
4. Add the 1/3 cup half-and-half or light cream to topping mixture, stirring just to moisten. Transfer filling to a 2-quart square baking dish. Using a spoon, immediately drop topping into small mounds onto filling. Sprinkle with pecan mixture.
5. Bake in a 375 degree F oven 30 to 35 minutes or until a toothpick inserted into topping comes out clean. If desired, serve with additional ice cream, half-and-half, or light cream. Makes 8 servings.