Polenta Clafoutis

This baked custard with fresh blackberries and our organic Bloody Butcher polenta makes a great dessert or breakfast! Use any of our polenta varieties for this BSM Test Kitchen recipe. 

Download a printable version of the recipe here.

© Barton Springs Mill Test Kitchen 

Recipe by: Pamela Thibodeaux- Recipe Developer

Polenta Clafoutis 

Yield: 10-12 servings

9-inch pie dish or medium oval casserole dish 

Ingredients:

55g BSM All-Purpose flour

90g BSM polenta (any variety, cooked)

4g fine sea salt

140g cane sugar

zest of one large lemon

4 large eggs (room temp)

315g whole milk (room temp)

12g vanilla extract

2 pints fresh blackberries or fresh pitted cherries

Splash of cherry liqueur (optional)

20g unsalted butter (softened)

confectioner’s sugar for garnish

Method:

Cooking polenta: You will cook more polenta than needed for this recipe, so use or freeze the rest of the polenta if you wish! To cook the polenta, simply add ½ cup of dry polenta to 2 cups of water in a small saucepan. Cook over medium heat and stir often until the polenta has absorbed the liquid. Cool the polenta before using in this recipe.

Preheat an oven to 350°F.

In a large mixing bowl, combine the sugar and lemon zest. Massage the sugar with your hand to release the oils from the lemon zest. In a separate bowl, whisk together the milk and eggs until combined. Add the milk-egg mixture to the bowl of sugar, followed by the flour, polenta, salt, and vanilla extract. Whisk very well until the clumps of cooked polenta are dispersed and the batter is smooth. This is a loose batter similar to a quiche.

Rub the soft butter into the baking dish of your choice. Place the berries at the bottom of the baking dish, then pour the batter over the fruit gently to avoid disturbing it.

Place the dish in the oven, and bake for 50 min to 1hr or until the top as puffed.

Serve warm or at room temperature with a generous dusting of powdered sugar. Store any leftovers in the fridge.