ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Crisp Polenta Rounds with Fresh Figs, Raspberries, and Maple Syrup

Photography: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 4 servings
Charles Holmes cooks with the seasons, and in summer he makes this dish with peaches and apricots. In winter, he uses dates and dried plums. Holmes typically uses fromage blanc, but we substituted yogurt and sour cream.


  • 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)

Nutrition Information

  • calories 377
  • caloriesfromfat 11 %
  • fat 4.4 g
  • satfat 0.7 g
  • monofat 2.4 g
  • polyfat 0.2 g
  • protein 8 g
  • carbohydrate 80 g
  • fiber 3.3 g
  • cholesterol 3 mg
  • iron 0.9 mg
  • sodium 601 mg
  • calcium 84 mg

How to Make It

  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 400°.

  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 400° 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.