POLENTA BERRY COBBLER WITH VANILLA GELATO

SERVES 4 TO 6 PORTIONS

FOR THE FILLING

454g (16oz) frozen berries (mixed, blueberries, or cherries)

1/4 cup all-purpose flour*

1/3 cup sugar

FOR THE POLENTA TOPPING

1/4 cup medium grind polenta (not quick-cooking)

1 tsp. baking powder

1/4 tsp. salt

3/4 cup all-purpose flour*

2 tbsp. sugar, plus extra for sprinkling

3 tbsp. vegan margarine, melted

1/2 cup soy, almond, or rice milk
Vanilla Gelato or Coconut Whipped Cream for serving
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 3/4 tsp. xanthan gum.

NUTRITIONAL VALUES

Calories: 338kcal
Fat: 7.6g (1.2g S.Fat)
Carbs: 65.1g
Protein: 3.5g
Sugar: 36.6g
Sodium: 206mg

METHOD

Preheat the oven to 180°C/350°F. Lightly grease an 8- inch square pan.

For the filling:
Combine all ingredients in a large mixing bowl and place in a prepared pan.

For the polenta topping:
In a large mixing bowl, combine the polenta, baking powder, salt, flour, and sugar. Whisk in the melted margarine and soy milk until well combined. Avoid overmixing. Spread the batter over the berries; don't worry if it doesn't completely cover them.

Sprinkle sugar over the top of the pan in an even layer. Bake for 40 to 45 minutes, or until the polenta is golden and the mixture bubbles around the edges. Allow to cool for about 15 minutes after removing from the oven. Serve with vanilla gelato or whipped coconut cream.