Crisp Polenta Rounds With Fresh Figs, Raspberries,

Name: Crisp Polenta Rounds With Fresh Figs, Raspberries, And Maple Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons reduced-fat sour cream; 2 tablespoons plain low-fat yogurt; 2 teaspoons olive oil; 1/4 cup finely chopped onion; 1 cup dry polenta; 4 cups water; 1 teaspoon salt; Cooking spray; 20 fresh raspberries; 6 fresh figs, sliced; 1/2 cup maple syrup; Rosemary sprigs (optional)

Servings: persons

2 tablespoons reduced-fat sour cream
2 tablespoons plain low-fat yogurt
2 teaspoons olive oil
1/4 cup finely chopped onion
1 cup dry polenta
4 cups water
1 teaspoon salt
Cooking spray
20 fresh raspberries
6 fresh figs, sliced
1/2 cup maple syrup
Rosemary sprigs (optional)

1
Combine sour cream and yogurt in a small bowl, stirring with a whisk. Cover and refrigerate.
2
Heat oil in a medium saucepan over medium heat; add onion. Cook 5 minutes or until tender, stirring frequently; add polenta. Cook 1 minute, stirring constantly. Add water and salt; stir with a whisk until polenta begins to absorb water (about 2 minutes). Reduce heat to low; cover and cook polenta mixture 25 minutes, stirring occasionally. Pour polenta into an 11 x 7-inch baking dish coated with cooking spray. Refrigerate, uncovered, 30 minutes or until cool.
3
Preheat oven to 400u00b0.
4
Cut the polenta into 8 pieces with a 2-inch round cutter, and discard excess polenta. Arrange rounds on a baking sheet coated with cooking spray. Bake at 400u00b0 for 40 minutes, turning after 20 minutes. Cool completely on a wire rack.
5
Arrange 2 polenta rounds on each of 4 plates; top each serving with 5 raspberries and 3 fig slices. Drizzle 2 tablespoons maple syrup over each serving; top each with 1 tablespoon sour cream mixture. Garnish with rosemary sprigs, if desired.

125

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons reduced-fat sour cream, 2 tablespoons plain low-fat yogurt, 2 teaspoons olive oil, 1/4 cup finely chopped onion, and more.

Yes, Crisp Polenta Rounds With Fresh Figs, Raspberries, And Maple Syrup falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crisp Polenta Rounds With Fresh Figs, Raspberries, And Maple Syrup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions