Polenta Plum Cobbler (V)

Recipe by Cake and Whisky

Sharp, sweet, crunchy, crumbly and comforting all at once; Give this polenta plum cobbler a try - you'll see, it's a-maize-ing!

Ingredients

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

Method

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.

View the recipe instructions at Cake and Whisky