Summer calls for invigorating desserts, and polenta fits the bill perfectly. Highlights include Polenta Pudding with Fresh Berries, Grilled Peach Polenta Cake, and Polenta Shortcake with Whipped Cream. Lemon Polenta Cookies and Chocolate Polenta Brownies add a delightful twist. Honey and Lavender Polenta Muffins and Blueberry Polenta Pancakes are ideal for breakfast or snacks. For a fun treat, try Polenta Ice Cream Sandwiches and Raspberry Polenta Crumble Bars. Discover more about these simple yet delicious creations.
Polenta Pudding With Fresh Berries
Polenta pudding with fresh berries is a delightful summer dessert that combines the creamy texture of polenta with the vibrant flavor of seasonal berries.
Perfect for those warm evenings when you want something sweet yet light, this dish can be enjoyed by anyone, from families to guests at a summer gathering.
The preparation time is approximately 30 minutes, making it a quick and easy option to impress your friends and family.
Ingredients:
- 1 cup cornmeal (polenta)
- 4 cups water
- 1/4 teaspoon salt
- 1/2 cup sugar (or to taste)
- 1 teaspoon vanilla extract
- 1 tablespoon butter (optional, for richness)
- 2 cups mixed fresh berries (like strawberries, blueberries, raspberries)
- Mint leaves (for garnish, optional)
Cooking Steps:
- In a medium saucepan, bring 4 cups of water and the salt to a boil over medium heat.
- Slowly whisk in the cornmeal, reducing the heat to low to avoid lumps. Continue stirring for about 10-15 minutes until the mixture thickens and is creamy.
- Add the sugar, vanilla extract, and butter (if using) to the polenta, stirring well to combine. Cook for an additional 2-3 minutes.
- Pour the polenta into a greased dish or individual serving cups and let it cool for about 10-15 minutes until it sets.
- Once the pudding has cooled, top it generously with fresh mixed berries.
- If desired, garnish with fresh mint leaves for a touch of color and flavor before serving.
Variations and Tips:
- For a richer flavor, substitute half of the water with milk or coconut milk when cooking the polenta.
- Experiment with different types of berries or even add a layer of cooked fruit compote for added flair.
- Add a pinch of cinnamon or lemon zest to the polenta mixture for a unique twist on the flavor profile.
- This dessert can be made ahead of time and stored in the refrigerator for up to 3 days. Just add the berries right before serving for the best presentation.
Grilled Peach Polenta Cake
Grilled Peach Polenta Cake is a delightful summer dessert that combines the sweetness of ripe peaches with the unique texture of polenta. This dish is perfect for those who enjoy a gluten-free treat or are looking for a creative twist on traditional cakes.
With a preparation time of about 45 minutes, this cake is ideal for gatherings, barbecues, or simply enjoying a warm slice with a scoop of ice cream on a balmy evening.
Ingredients:
- 1 cup polenta (coarse cornmeal)
- 4 cups water
- 1/2 cup sugar
- 1/4 cup unsalted butter, plus extra for greasing
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 ripe peaches, pitted and sliced
- 2 tablespoons olive oil
- 1 tablespoon honey (optional)
- Fresh mint leaves for garnish (optional)
Cooking Steps:
- Prepare the Polenta: In a medium saucepan, bring 4 cups of water to a boil. Slowly whisk in the polenta, stirring continuously to prevent lumps. Reduce heat to low and cook for about 15-20 minutes until thickened, stirring often.
- Add Flavorings: Once the polenta is cooked, stir in sugar, butter, vanilla extract, baking powder, and salt until well combined. Remove from heat and let it cool slightly.
- Preheat the Grill: Preheat your grill to medium heat.
- Prepare the Pan: Grease a round baking dish with butter. Pour the polenta mixture into the dish and spread it out evenly. Allow it to cool and set for about 15 minutes.
- Grill the Peaches: While the polenta is setting, toss the peach slices with olive oil and grill for about 2-3 minutes on each side, until softened and caramelized. Remove from grill and drizzle with honey if using.
- Grill the Cake: Once the polenta has set, carefully invert the dish onto the grill grates. Grill for about 5 minutes on each side or until you achieve nice grill marks and the cake is heated through.
- Serve: Once grilled, slice the polenta cake, serve warm topped with the grilled peaches, and garnish with fresh mint leaves.
Variations & Tips:
- Add Flavor: Consider adding spices like cinnamon or nutmeg to the polenta mixture for extra flavor.
- Fruit Alternatives: Swap out peaches for other fruits like nectarines, apricots, or berries depending on what’s in season.
- Serving Suggestions: For an indulgent treat, top with whipped cream, crème fraîche, or vanilla ice cream for serving.
- Storage: Store leftovers in the refrigerator for up to 3 days; reheat before serving or enjoy cold as a rejuvenating snack.
Polenta Shortcake With Whipped Cream
Polenta shortcake is a delightful summer dessert that combines the comforting texture of polenta with the lightness of whipped cream.
This dish is perfect for warm-weather gatherings, picnics, or as a sweet treat to enjoy at home.
With a preparation time of approximately 30 minutes and an additional 1 hour for cooling, this recipe is fantastic for both novices and experienced cooks looking to impress guests with a unique take on traditional shortcake.
Ingredients:
- 1 cup polenta (cornmeal)
- 4 cups water
- 1/2 cup sugar
- 1/4 cup unsalted butter, cubed
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Fresh berries (e.g., strawberries, blueberries, raspberries, for topping)
Cooking Steps:
- In a medium saucepan, bring 4 cups of water to a boil.
- Gradually whisk in the polenta while stirring to avoid lumps.
- Reduce the heat to low and stir frequently for about 15-20 minutes, until the polenta is thick and creamy.
- Add sugar, butter, vanilla extract, and salt to the polenta, stirring until well combined and smooth.
- Pour the polenta into a greased baking dish, spreading it evenly, and allow it to cool at room temperature for about 45 minutes to 1 hour, or until set.
- Once cooled, cut the polenta into square or round shapes using a cookie cutter or knife.
- In a mixing bowl, beat the heavy whipping cream and powdered sugar until soft peaks form.
- To serve, place a piece of polenta shortcake on a plate, top with a generous dollop of whipped cream, and garnish with fresh berries.
Variations and Tips:
- For a citrusy twist, add the zest of a lemon or orange to the polenta mixture.
- Feel free to flavor your whipped cream with a splash of almond extract or a hint of cocoa powder.
- Instead of berries, try topping the shortcake with sautéed peaches or cherries for a different fruit option.
- If you’re looking for a sweeter shortcake, increase the sugar in the polenta to suit your taste.
- This dessert can also be made ahead of time.
Store the cooled polenta shortcakes in the refrigerator, and assemble with whipped cream and fruit right before serving for the best texture.
Lemon Polenta Cookies
Lemon polenta cookies are a delightful twist on traditional cookies, offering a unique texture and vibrant flavor profile. The addition of polenta not only provides a slightly crumbly, yet tender bite, but also gives these cookies a beautiful golden hue.
These treats are perfect for summer gatherings, tea parties, or simply enjoyed as a sweet afternoon snack. With a preparation time of about 20 minutes and an additional baking time of 15 to 20 minutes, they are relatively quick to make and ideal for both novice and experienced bakers.
Ingredients:
- 1 cup polenta (coarse cornmeal)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- Powdered sugar (for dusting)
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together polenta, all-purpose flour, baking powder, and salt; set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg, lemon zest, and fresh lemon juice, mixing until well combined.
- Gradually incorporate the dry ingredient mixture into the wet ingredients, stirring until just combined. Do not overmix.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 15 to 20 minutes, or until the edges are lightly golden. The centers should be slightly soft to the touch.
- Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, dust the cookies lightly with powdered sugar, if desired.
Variations & Tips:
- For a more intense lemon flavor, add extra lemon zest or a splash of lemon extract.
- You can replace part of the all-purpose flour with almond flour for a nuttier taste and chewiness.
- For a summer twist, consider adding a handful of fresh blueberries or chopped pistachios to the dough before baking.
- Store cookies in an airtight container at room temperature for up to a week.
- To enhance the presentation, you can drizzle a simple lemon glaze (mix powdered sugar with lemon juice) over the cooled cookies.
Chocolate Polenta Brownies
Chocolate Polenta Brownies are a delightful twist on traditional brownies, incorporating creamy polenta for a unique texture that is both dense and rich. This gluten-free dessert is perfect for chocolate lovers and can impress everyone from friends to family gatherings. With a preparation time of around 20 minutes and a baking time of 30 minutes, you’ll have these delicious brownies ready in no time!
Ingredients:
- 1 cup polenta (cornmeal)
- 2 ½ cups water
- 1 cup dark chocolate chips
- ½ cup unsweetened cocoa powder
- 1 cup brown sugar
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Optional: powdered sugar for dusting
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan.
- In a medium saucepan, bring 2 ½ cups of water to a boil. Gradually whisk in the polenta, stirring constantly until it thickens, about 3-5 minutes. Remove from heat and let it cool slightly.
- In a microwave-safe bowl, melt the dark chocolate chips and unsalted butter together until smooth, stirring every 30 seconds. Allow to cool slightly.
- In a large mixing bowl, combine the cooked polenta, melted chocolate mixture, brown sugar, granulated sugar, eggs, vanilla extract, cocoa powder, and salt. Mix until well combined.
- Pour the brownie batter into the prepared baking pan and spread evenly.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the brownies to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Once cooled, dust with powdered sugar if desired and cut into squares.
Variations and Tips:
- For an extra layer of flavor, consider adding nuts (like walnuts or pecans) to the batter before baking.
- Swap half the dark chocolate chips for white chocolate chips for a unique blend of flavors.
- For a richer dessert, serve the brownies with a scoop of vanilla ice cream on top.
- Store any leftovers in an airtight container at room temperature for up to three days, or refrigerate for a longer shelf life.
- Feel free to use plant-based butter and egg substitutes for a vegan version.
Cornmeal Almond Tart
This Cornmeal Almond Tart is a delightful dessert that combines the nutty flavors of almond meal with the rustic texture of cornmeal. Perfect for summer gatherings, picnics, or simply as a sweet treat at home, this tart is ideal for those with a penchant for gluten-free desserts.
With a preparation time of approximately 30 minutes, and a baking time of about 30-35 minutes, you can create a delicious dessert that will impress family and friends.
Ingredients:
- 1 cup cornmeal
- 1 cup almond flour
- 1/2 cup sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/4 cup milk
- Zest of 1 lemon
- Powdered sugar (for dusting, optional)
- Fresh berries (for serving, optional)
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a 9-inch tart pan with removable bottom or line it with parchment paper.
- In a large mixing bowl, combine the cornmeal, almond flour, sugar, baking powder, and salt. Mix well to evenly distribute the dry ingredients.
- In a separate bowl, whisk together the eggs, melted butter, vanilla extract, milk, and lemon zest until fully combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing; a few lumps are okay.
- Pour the batter into the prepared tart pan and smooth the top with a spatula.
- Bake in the preheated oven for 30-35 minutes or until the tart is golden brown and a toothpick inserted into the center comes out clean.
- Allow the tart to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, dust with powdered sugar and serve with fresh berries if desired.
Variations and Tips:
- For a more intense almond flavor, you can substitute some of the almond flour with ground almonds.
- Try adding spices such as cinnamon or nutmeg to the batter for extra warmth.
- If you prefer a fruit topping, consider baking the tart with slices of fresh peaches or plums on top for a beautiful presentation.
- This tart pairs beautifully with whipped cream or a scoop of vanilla ice cream for the ultimate indulgence.
- Store leftovers in an airtight container in the refrigerator; this tart can be enjoyed cold or at room temperature.
Polenta Fruit Tart With Citrus Glaze
Polenta Fruit Tart with Citrus Glaze is a rejuvenating summer dessert that combines the hearty texture of polenta with vibrant fruits and a tangy citrus glaze.
Perfect for gatherings, picnics, or a sweet treat after a summer meal, this tart is not only gluten-free but can also impress any crowd with its unique flavors and beautiful presentation.
Preparation time is approximately 30 minutes, and it requires some chilling time, making it ideal for a leisurely afternoon of baking.
Ingredients:
- 1 cup polenta (cornmeal)
- 4 cups water
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 1/2 cups assorted fresh fruits (e.g., berries, peaches, kiwis)
- Zest and juice of 1 orange
- Zest and juice of 1 lemon
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions:
- Prepare the Polenta: In a medium saucepan, bring 4 cups of water to a boil. Stir in the salt and gradually whisk in the polenta. Reduce heat to low and cook, stirring frequently, until the mixture thickens and the polenta is tender, about 15-20 minutes.
- Sweeten the Polenta: Remove from heat and stir in 1/2 cup sugar, softened butter, and vanilla extract until well combined. Allow the polenta to cool slightly.
- Shape the Tart Crust: Line an 8-inch tart pan with parchment paper. Pour the warm polenta into the tart pan, spreading it evenly and pressing it into the edges to form a crust.
- Let it cool fully at room temperature, then refrigerate for about 30 minutes to set.
- Prepare the Citrus Glaze: In a small saucepan, combine the orange juice, lemon juice, zest, cornstarch, and 2 tablespoons of water. Cook over medium heat, stirring constantly until the mixture thickens and becomes glossy. Remove from heat and let cool.
- Assemble the Tart: Once the polenta crust is fully set, remove from the refrigerator. Arrange the assorted fresh fruits artfully over the tart crust. Drizzle the citrus glaze over the top.
- Serve: Chill the tart for an additional 30 minutes before slicing and serving. Enjoy this rejuvenating dessert chilled.
Variations and Tips:
- Fruit Variations: Swap out fruits based on seasonal availability. Consider using apricots, cherries, or figs for different flavor profiles.
- Add Nuts or Seeds: Sprinkle chopped nuts or seeds like almonds or pistachios on top before serving for added crunch.
- Flavor Boost: Infuse the polenta with a splash of almond extract or a dash of cinnamon for a unique twist.
- Serving Suggestion: Serve alongside a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.
- Storage: The tart can be kept in the refrigerator for up to 3 days, but it’s best enjoyed fresh.
Honey and Lavender Polenta Muffins
Honey and Lavender Polenta Muffins are a delightful twist on traditional muffins, combining the earthy texture of polenta with the floral notes of lavender and the sweetness of honey.
These muffins make for a perfect summer treat, great for brunch gatherings, picnics, or enjoying with a cup of tea in the afternoon. With a preparation time of about 15 minutes and a baking time of 25 minutes, you can have these aromatic delights ready to impress in less than an hour.
Ingredients:
- 1 cup polenta (coarse cornmeal)
- 2 cups milk (or almond milk for a dairy-free option)
- 1/2 cup honey
- 1/4 cup melted butter (or coconut oil for a dairy-free option)
- 2 large eggs
- 1 tablespoon dried culinary lavender (plus extra for garnish)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with oil.
- In a medium saucepan, combine the polenta, milk, and a pinch of salt. Cook over medium heat, stirring frequently until the mixture thickens and begins to pull away from the sides, about 5-7 minutes.
- Remove the saucepan from the heat and stir in the honey, melted butter, eggs, dried lavender, and vanilla extract until well combined.
- In a separate bowl, mix the baking powder with the polenta mixture. Stir until just combined; do not overmix.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle a few extra lavender buds on top if desired.
- Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Variations & Tips:
- For a zesty twist, add the zest of one lemon or orange to the batter.
- You can substitute honey with maple syrup or agave nectar for a vegan option.
- Serve the muffins warm with a dollop of whipped cream or a drizzle of honey for added sweetness.
- Store any leftover muffins in an airtight container for up to 3 days, or freeze them for up to a month for a quick treat later on.
Blueberry Polenta Pancakes
Blueberry Polenta Pancakes are a delightful twist on traditional pancakes, offering a pleasant texture and unique flavor thanks to the cornmeal base.
These pancakes are perfect for breakfast or brunch, particularly in the summer when fresh blueberries are in season. They’re gluten-free, making them an excellent choice for those with gluten sensitivities.
The preparation time is approximately 20 minutes, with an additional 10 minutes for cooking, making them a quick and delicious meal option for any day.
Ingredients:
- 1 cup polenta (coarse cornmeal)
- 2 cups water or milk (or a mix of both)
- 1 teaspoon baking powder
- 1 tablespoon sugar (optional)
- 1/2 teaspoon salt
- 1/2 cup fresh blueberries (plus more for serving)
- 2 large eggs
- 2 tablespoons melted butter (or oil)
- 1 teaspoon vanilla extract
- Maple syrup or honey for serving
Cooking Instructions:
- In a medium saucepan, bring the water or milk to a boil over medium heat. Slowly whisk in the polenta, stirring constantly to prevent lumps. Reduce heat to low and cook, stirring frequently, until the mixture thickens, about 5-7 minutes.
- Remove the saucepan from heat and let the polenta cool slightly. Stir in the baking powder, sugar (if using), salt, eggs, melted butter, and vanilla extract until fully combined.
- Gently fold in the blueberries.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil.
- Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 3-4 minutes. Flip carefully and cook for an additional 2-3 minutes on the other side until golden brown.
- Remove from the skillet and keep warm. Repeat with the remaining batter.
- Serve warm, topped with additional blueberries and drizzled with maple syrup or honey.
Variations and Tips:
- For added flavor, incorporate a pinch of cinnamon or nutmeg in the batter.
- If you prefer, substitute other berries like strawberries or raspberries instead of blueberries.
- You can prepare the polenta batter the night before, store it in the fridge, and cook the pancakes fresh in the morning.
- Serve the pancakes with a dollop of yogurt or whipped cream for a richer breakfast experience.
- Not a fan of maple syrup? Try them with a fruit compote or a sprinkle of powdered sugar for a different twist.
Polenta Ice Cream Sandwiches
Polenta Ice Cream Sandwiches offer a delightful twist on traditional ice cream treats, blending the creamy richness of ice cream with the unique texture and flavor of sweetened polenta.
This summer dessert is perfect for gatherings, family picnics, or simply enjoying a warm evening on your patio. With a preparation time of about 1 hour (plus chill time), you can impress your friends and family with this inventive, gluten-free dessert that adds a touch of creativity to any summer menu.
Ingredients:
- 1 cup polenta (cornmeal)
- 4 cups water
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 pint ice cream (your favorite flavor, softened)
- Optional toppings (chocolate chips, fruit, nuts)
Cooking Steps:
- In a saucepan, bring the water to a boil. Gradually whisk in the polenta, sugar, and salt. Reduce heat to low and cook, stirring continuously, for about 15 minutes or until thickened.
- Remove from heat and stir in the vanilla extract. Pour the polenta mixture into a parchment-lined baking dish, smoothing the top with a spatula. Let it cool to room temperature, then refrigerate for 30 minutes to firm up.
- Once the polenta is set, turn it out onto a cutting board and cut it into squares or circles, depending on your preferred shape for the sandwiches.
- Take one polenta piece and scoop a generous portion of softened ice cream onto it. Top with another polenta piece to create a sandwich. Repeat this process until all polenta and ice cream is used.
- For added flair, you can roll the edges of the ice cream sandwiches in your choice of toppings, such as chocolate chips, fruit pieces, or chopped nuts.
- Place the sandwiches in the freezer for at least 1 hour to set before serving.
Variations & Tips:
- Experiment with different ice cream flavors; fruit-flavored or cookie dough ice creams work wonderfully.
- For a more indulgent treat, consider adding a layer of fruit preserves between the ice cream and polenta.
- If you prefer a dairy-free option, substitute the heavy cream with coconut cream and use dairy-free ice cream.
- You can infuse the polenta with different flavors by adding citrus zest or spices like cinnamon during cooking to complement your ice cream flavor.
Raspberry Polenta Crumble Bars
Raspberry polenta crumble bars are a delightful dessert that combines the nutty flavor of polenta with the sweetness and tartness of fresh raspberries. These bars are perfect for summer gatherings, picnics, or simply as a revitalizing treat to enjoy at home. Preparation takes about 30 minutes, plus an additional 20-30 minutes for baking, making it a quick and satisfying dessert option.
Ingredients:
- 1 cup polenta (cornmeal)
- 2 cups water
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 cup fresh raspberries (or frozen, thawed)
- 1/4 cup butter, softened
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1 teaspoon baking powder
- Powdered sugar for dusting (optional)
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan.
- In a medium saucepan, bring 2 cups of water to a boil. Slowly whisk in the polenta, sugar, salt, and cinnamon, stirring constantly until the mixture thickens (about 5 minutes). Remove from heat and let cool slightly.
- In a mixing bowl, combine the softened butter, flour, oats, and baking powder. Mix until crumbly.
- Spread half of the cooled polenta into the prepared baking pan, creating an even layer at the bottom. Sprinkle half of the oat crumble mixture on top.
- Evenly distribute the raspberries over the crumble layer, then sprinkle the remaining oat crumble over the raspberries. Top with the remaining polenta mixture, spreading it gently to cover.
- Bake in the preheated oven for 20-30 minutes, or until the top is golden and firm to the touch.
- Allow the bars to cool in the pan for at least 10 minutes before cutting into squares. Dust with powdered sugar if desired.
Variations and Tips:
- You can substitute raspberries with other berries like blueberries, strawberries, or blackberries for a different flavor profile.
- Add a splash of vanilla extract to the polenta while cooking for added depth of flavor.
- For a nutty twist, incorporate chopped nuts such as almonds or pecans into the crumble mixture.
- Serve the bars warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat.
- Store leftover bars in an airtight container at room temperature for up to three days or in the fridge for up to a week.
