Polenta Pancakes with Blackberry Sauce

Photo: Dasha Wright


Makes 4 servings (serving size: 4-5 pancakes, 1/4 cup sauce)

Nutritional Information

Calories 240
Fat 4 g
Satfat 2 g
Monofat 1 g
Polyfat 0.0 g
Protein 4 g
Carbohydrate 46 g
Fiber 6 g
Cholesterol 8 mg
Iron 1 mg
Sodium 398 mg
Calcium 33 mg


1 (16-ounce) tube polenta
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon brown sugar
1 tablespoon unsalted butter
2 1/2 cups frozen blackberries
1/4 cup sugar
2 tablespoons lemon juice
1 ounce orange-flavored liqueur
1 tablespoon reduced-calorie whipped topping
Orange zest


Slice polenta into 1/4-inch-thick rounds. Sprinkle with cinnamon, nutmeg, and brown sugar. Heat butter in a large pan over medium-high heat; add polenta rounds. Sear until golden brown (2-3 minutes on each side). Place frozen blackberries, sugar, and lemon juice in a blender; blend until smooth. Strain the mixture into a bowl, pressing with a spatula. Heat the sauce in a small saucepan over low heat. Cook 3 minutes; add orange-flavored liqueur. Stir until the sauce is heated through. Serve sauce over polenta cakes; top with whipped topping. Sprinkle with orange zest; serve.

Brooke Peterson,


January 2011
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