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



Total time

0 minutes




  • 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


  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.
  10. View the recipe instructions at Cake and Whisky

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