Food on the Hill: Sweet Polenta

This Week’s Recipe: Sweet Polenta
Photo by Sue York/
1 cup of corn meal for Polenta
1 cup heavy cream
2 ½ cup milk
¾ cup sugar
½ cup coconut
1 teaspoon vanilla
½ cup each of three chopped dried fruits (I used cherries, apricots, blueberries)
In a medium sauce pan, mix together the cream, milk, sugar and coconut. After the sugar has dissolved, add the corn meal by pouring it a little at a time while whisking.
Photo by Sue York/
If you pour it slow while whisking, you will not get any lumps. Cook on medium to medium low for about 25 minutes, stirring about every minute or so, as the mixture gets thicker. After 25 minutes, taste it.
Photo by Sue York/
Has the corn meal cooked enough? If not, cook a little longer. You may have to add just a little more liquid if it is not soft enough. After it is done cooking remove from heat and add the fruit and the vanilla.
Photo by Sue York/
Cool for five minutes before serving. This can be eaten cold, room temperature or warm.
Sweet Polenta
Photo by Sue York/