Polenta Bake with Plums and Berries Gluten Free
Embrace the comforting flavors of this gluten-free Polenta Bake with Plums and Berries, a delightful fusion of creamy polenta and vibrant seasonal fruits. Made with naturally gluten-free fine polenta simmered to silky perfection with milk and a hint of honey or maple syrup, this recipe creates a luscious base for the juicy sweetness of plums and mixed berries. The fruit is topped with a delicate sprinkle of coconut sugar and cinnamon, adding a touch of caramelized warmth as it bakes to perfection in the oven. This easy-to-make dish is ready in under an hour and is perfect as a gluten-free dessert, breakfast, or brunch centerpiece. Serve it warm or at room temperature with a dollop of yogurt or a drizzle of cream for a wholesome indulgence that's as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 120 grams Fine polenta (cornmeal)
- 500 milliliters Water
- 250 milliliters Milk (dairy or plant-based)
- 60 milliliters Honey (or maple syrup for vegan version)
- 0.5 teaspoons Salt
- 1 teaspoons Vanilla extract
- 350 grams Plums, sliced
- 150 grams Mixed berries (e.g., blueberries, raspberries, blackberries)
- 2 tablespoons Coconut sugar (or brown sugar)
- 1 teaspoons Ground cinnamon
- 1 teaspoons Butter or coconut oil (for greasing)
Instructions
Preheat your oven to 180°C (350°F). Lightly grease a medium baking dish with butter or coconut oil.
In a medium saucepan, bring the water, milk, and salt to a gentle boil over medium heat.
Gradually whisk in the polenta, ensuring there are no lumps. Reduce the heat to low and cook, stirring constantly, for 5-7 minutes until the polenta thickens and starts to pull away from the sides of the pan.
Remove the saucepan from heat and stir in the honey (or maple syrup) and vanilla extract. Pour the polenta mixture into the prepared baking dish, spreading it evenly.
Arrange the plum slices over the top of the polenta in an overlapping pattern. Scatter the mixed berries evenly over the plums.
Sprinkle the coconut sugar and ground cinnamon across the fruit topping for a touch of caramelized sweetness.
Bake in the preheated oven for 25-30 minutes, or until the fruit is bubbling and slightly caramelized, and the polenta has set.
Allow the bake to cool for 10-15 minutes before serving. This polenta bake can be enjoyed warm or at room temperature and pairs beautifully with a dollop of yogurt or a drizzle of cream if desired.
Nutrition Facts
Calories |
1151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 10% | |
| Sodium | 1315 mg | 57% | |
| Total Carbohydrate | 246.1 g | 89% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 138.0 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 446 mg | 34% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1403 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
