Sunday, 14 September 2014


Clafoutis di Polenta, Prugne & Pistacchi
Polenta Clafoutis with Plum and Pistachio


Sunday morning- only time in the week I get to indulge in a "proper breakfast"- and in September, it is the best time in the year to indulge in the best, fresh plums... so it was both these things that I enjoyed today!

I decided to make a clafoutis- a kind of fluffed-up pancake, rather than a pie or cake and decided to try using polenta, rather than flour, to make it firmer, more substantial- and better suited to this time of year...


As you may have noticed- these are my favorite kinds of recipes- quick, simple and everything goes in one pan and then gets finished-off in the oven... why make life more difficult than it already is?


2 eggs, 1 cupful of polenta, 1 teaspoon of baking powder, 1 cupful of milk, as many plums as will cover the base of my pan, cinnamon and vanilla for flavor and ground pistachios to make things a little more yummy and a little more colorful- yep! Those were my ingredients!


This was of course nice and tangy, as are all recipes using fresh plums- which is something that I love! If it is a little too tart for your taste- add powdered sugar as I did... or a drizzle of honey... or of course some whipped cream.... mmm! But we will take care of that later- for now- time to turn on the oven to 200° to warm up and to get started!

Simply mix the polenta, baking powder, a little vanilla, cinnamon and a tablespoon of sugar together in a bowl.


Then beat the eggs together with the milk, add them to the dry ingredients and stir until you have a smooth batter.


In a hot frying pan, melt a tablespoon of butter, swirl it around to get all of the surface and edges coated and then toss the halved plums with a light sprinkle of sugar and cinnamon for 2-3 minutes.
Spread the plums out evenly and pour in the batter. Allow to just begin to set, then sprinkle with ground pistachio and transfer the pan to the oven, where it can happily bake away for 10-15 minutes at 170°C, until the clafoutis puffs up and becomes golden brown.

And voila! A little more compact than the usual clafouti's, this has a consistency (of course) more like a corn-bread... which makes for a yummy and satisfying breakfast!


 And yes- I did add that sprinkle of powdered sugar!

Fluffy, vanilla and cinnamon-spiced cornbread flavor with juicy fresh plums... what's not to like about that combination? Especially with the yummy pistachios on top... Mmmm!

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