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Recipe details
Creamy Cornmeal Polenta with Warm Blueberry-Melon Compote and Mascarpone
Soft stovetop cornmeal polenta topped with a warm blueberry and yellow-melon compote and cool mascarpone. The dessert contrasts creamy, juicy, and lightly buttery textures.
≈ 61 kcal/100 g · ≈ 291 kcal/serving
30 minEasyFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Fine yellow cornmeal35 g
Water180 ml
Fine salt1 g
Unsalted butter5 g
Fresh blueberries100 g
Yellow melon, peeled and diced140 g
Maple syrup15 g
Mascarpone, fresh spread60 g
Cookware and utensils
Small saucepan
Second small saucepan
Whisk
Heatproof bowl
Serving bowl
Directions
01
Bring the water and salt to a simmer in a small saucepan.
Products
Water — 180 ml; Fine salt — 1 g
Action
Heat
Time
3 min
Temperature
Simmering
02
Whisk the cornmeal into the simmering water.
Products
Fine yellow cornmeal — 35 g
Action
Whisk
Time
2 min
Temperature
Simmering
03
Cook the cornmeal while whisking occasionally until thick and tender.
Products
Fine yellow cornmeal — 35 g
Action
Cook
Time
15 min
Temperature
Low heat
04
Stir the butter into the cooked polenta.
Products
Unsalted butter — 5 g
Action
Stir
Time
1 min
Temperature
Off heat
05
Combine the blueberries, diced yellow melon, and maple syrup in the second saucepan.
Products
Fresh blueberries — 100 g; Yellow melon, peeled and diced — 140 g; Maple syrup — 15 g
Action
Combine
Time
2 min
Temperature
Room temperature
06
Simmer the fruit until the blueberries release juice and the melon is tender but still holds its shape.
Products
Fresh blueberries — 100 g; Yellow melon, peeled and diced — 140 g; Maple syrup — 15 g
Action
Braise
Time
6 min
Temperature
Medium-low heat
07
Spoon the polenta into a serving bowl.
Products
Fine yellow cornmeal — 35 g; Water — 180 ml; Fine salt — 1 g; Unsalted butter — 5 g
Action
Serve
Time
1 min
Temperature
Warm
08
Top the polenta with the warm fruit and mascarpone.
Products
Fresh blueberries — 100 g; Yellow melon, peeled and diced — 140 g; Maple syrup — 15 g; Mascarpone, fresh spread — 60 g
Action
Top
Time
1 min
Temperature
Warm fruit, cool mascarpone
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
