Blueberry Cobbler w/ Polenta Topping

Blueberry Cobbler w/ Polenta Topping

Filling:

5-6 pints fresh or frozen blueberries

1/3 cup sugar

3 tablespoons cornstarch

3 tablespoons honey

2 tablespoons lemon juice

1 teaspoon fresh grated nutmeg

½ -1 teaspoon cinnamon

3 tablespoons butter, diced

Preheat oven to 375 degrees.  Combine all filling ingredients except butter together and mix well.  Pour fruit mixture into a 9 X 13 inch baking dish.  Dot top of fruit mixture with the butter.  Set dish aside.

Cobbler Mixture:

½ polenta or cornmeal, not fine grind

2 teaspoons baking powder

¾ teaspoon salt

1 ½ cups flour

¼ cup sugar, plus 2 tablespoons for topping

6 tablespoons cold butter, cubed

1 cup heavy cream, plus1 tablespoon for topping

Put all dry ingredients into a food processor and pulse just to mix, and then add the butter and pulse until mixture resembles coarse cornmeal.  Add the cup of cream and mix just until dough starts to form into a ball.  Scrape dough out of food processor onto a floured counter top and using hands pat dough into a  rectangle about 8 X 12 and ¼ to ½ inch deep.  Cut dough into squares and place squares on top of blueberry mixture leaving about ¼ to ½ inch in between each dough square.  Brush the top with heavy cream and then sprinkle the sugar on top of the cream.  Bake for 40 – 50 minutes.  Serve alone or with vanilla ice cream. 

*This idea for the cobbler came from seeing an apple and blackberry polenta cobbler recipe that my son saw in a Bon Appetit magazine and I found the same recipe on Epicurious.com.   The apple and blackberry recipe did not have nutmeg or cinnamon in the recipe.   I wanted to make a blueberry version and add fresh grated nutmeg and cinnamon.