Traveling the world through cuisine

Sweet Polenta with Blueberry Compote

A delicious combo of polenta patties topped with a sinful blueberry compote.

Sweet Polenta with Blueberry Compote


  • 1 cup of polenta flour
  • 3 cups and 3 tbsp of water
  • 1 tbsp of salt
  • 1 lb blueberries
  • 1/4 cup and 3 tbsp of sugar
  • 1 tsp of vanilla extract


  1. Prepare the polenta as described in the above recipe. About halfway into the simmer time, stir in 3 tbsp of sugar and 1 tsp of vanilla extract.
  2. When polenta is finished simmering, lay it out on the wood board and shape it into 1/2″ thickness. Allow polenta to fully cool.
  3. In a medium saucepan, place the blueberries with 3 tbsp of water and 1/4 cup of sugar.
  4. Simmer the blueberries, sugar, and water on low heat until the sugar and water dissolve into a nice syrup.
  5. Cut the polenta into circles. You can use a cookie cutter or mold, or even a glass to make circles.
  6. Place a spoonful of the blueberry compote on top of each.
  7. When ready to serve, simply microwave for a few minutes or bake at 350° for 10-15 minutes.

Quick Notes

In the image, I tried to use a muffin pan, but I think letting the polenta cool and cutting it into circles will make for better looking pieces. Be sure to press the blueberries into the polenta a little when placing. You want them to stay after all.

Healthy It Up

Since Zuzana’s Candida diet doesn’t allow for sugar, a substitute would be to use 6 ounces of agave nectar, but you might have to add corn starch to thicken the mixture into a syrup. Be sure to take liquid from the mixture when making your corn starch blend, rather than add more water.

Tags: polenta, Italian, dessert

comments powered by Disqus