September is here and I have a couple peach recipes I want to share with you. Hope you’re not mad or wishing it was some pumpkin spice thing because I promise to totally embrace fall when it finally feels like it. Believe me, I’ve been counting down the days like no other and seriously can’t wait for a change in the weather. But I’m currently swimming in peaches and so I’m going to make the most of their last days. Be present in the moment, that’s what I’ve been learning from this book, my midwife suggested to me. I’m actually really enjoying it considering it’s a baby/birth book and not a cookbook. But, um yeah, back to the peaches. This recipe is really quite simple. The peaches get caramelized in a little sugar and their own juices and somehow pair perfectly with this polenta pudding which also comes together in a blink. It’s a completely new and unexpected way to enjoy polenta, and of course you can use the yellow cornmeal as well. I just had purple (blue) cornmeal on hand, plus purple polenta pudding with peaches was just way too fun to say.
Ingredients for the Polenta Pudding
½ cup coarse-grind polenta
⅓ cup granulated sugar
¼ cup (packed) dark brown sugar
¼ teaspoon kosher salt
1 tablespoon unsalted butter
1 large egg yolk
¼ cup heavy cream
Bring 2 cups water to a boil in a medium saucepan. Whisking constantly, gradually add polenta; whisk until smooth. Reduce heat to low and cook polenta, whisking and breaking up any lumps, until thickened, about 3 minutes. Whisk in granulated sugar, brown sugar, and salt (mixture will loosen) and cook, whisking often, until mixture thickens again and polenta is tender, 20–25 minutes. Remove from heat and whisk in butter.
Whisk egg yolk and cream in a small bowl to combine, then vigorously whisk into polenta. Transfer mixture to a large bowl and cover with plastic wrap, pressing directly onto surface. Let cool.
¾ cup granulated sugar
1 tablespoon fresh lemon juice
¼ teaspoon kosher salt
3 peaches, cut into ½-inch pieces
vanilla ice cream for serving
Bring sugar, lemon juice, salt, and peaches to a simmer in a medium saucepan over medium heat and cook, stirring occasionally, until mixture is thickened and some of the fruit is starting to fall apart, 10–15 minutes. Cover and let cool.
Stir polenta to loosen and smooth out any lumps. Spoon into bowls and top each serving with caramelized peaches and a scoop of vanilla ice cream.
Recipe from here.