This delicious polenta recipe is sweet enough to be dessert. Don't skip the step when you broil the brown sugar; it creates the perfect crispy topping.
1 1/3 cups frozen blueberries or raspberries
2 teaspoons plus 1 1/2 tablespoons granulated sugar, divided
5 ounces polenta, cut into 1/2-inch dice
3/4 cup 2% reduced-fat milk
1 tablespoon butter
1/4 teaspoon vanilla extract
1/16 teaspoon salt
4 teaspoons light brown sugar
How to Make It
Divide berries evenly among 4 (4-ounce) small bowls or ramekins. Sprinkle each with 1/2 teaspoon granulated sugar; set aside.
Combine polenta and milk in a medium saucepan over medium heat; cook 5 minutes or until smooth and hot, stirring with a whisk. Remove polenta mixture from heat; stir in 1 1/2 tablespoons granulated sugar, butter, vanilla, and salt.
Divide polenta mixture over fruit in bowls; sprinkle 1 teaspoon brown sugar over each bowl. Place bowls on a baking sheet. Broil 1 minute or until sugar melts. Let stand before serving.