1 pint raspberries
1 pint blueberries
Juice from 1 fresh lemon
1/3 cup + 1/4 cup sugar
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 Tbsp. cornstarch (mix with cinnamon and nutmeg)
1/2 cup polenta (or coarse cornmeal)
1/4 cup flour, sifted and mixed with:
1 tsp. baking powder + 1/4 tsp. salt
1/2 cup skim or non-fat milk
1/4 cup medium-chopped hazelnuts or pecans
Butter spray
Preheat oven to 400 degrees. Spray a 2-quart au gratin dish with butter spray.
In large bowl, toss nectarines, raspberries, and half the blueberries with lemon juice; add 1/3-cup sugar and the cornstarch-spice mixture; toss until just blended. Place in baking dish and spread to edge.
In a separate bowl, combine polenta, flour mixture, milk, remaining blueberries, 1/4 cup sugar, and nuts; spoon over fruit. Spray with butter spray.
Bake 30 minutes, until golden and fruit bubbles up. "Do not overcook the fruit--it should not be mushy!"
Thanks again to Karossi for posting her "family's traditional Polish-Italian American recipe."
