Easy Polenta Pudding Parfaits with Stovetop Cherry Sauce
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
Easy Polenta Pudding Parfaits with Stovetop Cherry Sauce come together in less than half an hour for a beautiful weekend breakfast or weeknight dessert.
Cherry Sauce:
  • 1 heaping cup of fresh whole sweet cherries, washed, pitted and stemmed, and halved
  • 2 tablespoons water
  • 1 tablespoon sugar
  • 2 cups (475 ml) whole milk
  • 6 tablespoons quick-cooking polenta
  • 4 tablespoons almond flour (I used Bob’s Red Mill)
  • 2½ tablespoons sugar
  • 1 pinch sea salt
  • 2 tablespoon unsalted butter
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon pure almond extract (or ⅛ teaspoon ground mahlab)
  • Almonds, for garnish (optional)
  1. For the cherry sauce, add the cherries, water, and sugar to a small saucepan. Cover and bring to a boil over medium heat, and then reduce the heat, cock the lid, and cook until the cherries are softened and most of the liquid is evaporated, about 6 to 8 minutes. Set aside to cool.
  2. When the cherries are cooling, make the polenta. Bring the milk to a simmer in a medium saucepan over medium heat. Whisk in the polenta, almond flour, sugar, salt, and butter; turn the heat down to medium-low and cook until thickened, about 1 to 2 minutes, whisking constantly. Turn off the heat and whisk in the vanilla and almond extracts.
  3. To make the parfaits, divide ⅔ of the polenta between 4 (6 to 8 oz) glasses. Spoon the cherry sauce on top, and divide the remaining ⅓ of the polenta on top.
  4. Serve immediately, while the polenta is still warm (because the polenta will stiffen as it cools).
Recipe adapted from Stacie Billis’ recipe for Blueberry Almond Polenta in Make it Easy.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/easy-polenta-pudding-parfaits-with-stovetop-cherry-sauce/