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Polenta Pancakes with Blackberry Sauce

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.