Polenta Plum Cobbler

Though not quite as popular this side of the Atlantic, cobbler, the American cousin to our much beloved crumble, is a rustic affair of the most delicious sort.

Polenta Plum Cobbler • Recipe • Cake + Whisky

Much like its British relative, it’s hot, sweet and incredibly comforting, especially when it’s of the apricot or plum variety.

Polenta Plum Cobbler • Recipe • Cake + Whisky

Much like its British relative, it’s hot, sweet and incredibly comforting – perfect as the cold nights slowly draw in.

Especially when said cobbler is of the plum variety with a cornbread-meet-biscuit topping.

Polenta Plum Cobbler • Recipe • Cake + Whisky

Sharp, sweet, crunchy and crumbly all at once, this polenta plum cobbler is one of the very best things about Autumn.

Give it a try – you’ll see, it’s a-maize-ing!

Polenta Plum Cobbler (V)

Yield: 6-8

Ingredients

  • 1kg red or greengage plums, washed, dried, stoned and quartered
  • runny honey
  • 75g fine polenta
  • 100g self-raising flour
  • 60g granulated sugar
  • 50g butter
  • 2-3 tbsp Greek yoghurt

Instructions

  1. In a large bowl, combine the polenta, flour and sugar.
  2. Add the butter and mix until combined (you should get a fine crumbley texture).
  3. Add Greek yoghurt, adjusting the quantities until a crumbly dough comes together.
  4. Flour well and rest in the fridge from at least 25 min, then use your hands to spread onto a well-floured surface.
  5. Use a cookie cutter or glass to cut up circles into the dough.
  6. Place the quartered plums into one big or several small oven-proof dish(es).
  7. Drizzle with some honey (I used about 1 tsp/portion but that'd vary depending on the variety of plums you use) and top with the polenta cobbler dough.
  8. Bake for 30-35min at 180°C (gas mark 6, 350°F).
  9. Serve warm or at room temperature.
http://cakeandwhisky.com/2017/09/08/polenta-plum-cobbler/

More Autumn pudding ideas

The best (no-frosting) carrot cake (V)

Mustard & onion quiche (V)

Garlic butter mushroom buns (V)

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