Polenta Pancakes with Blackberry Sauce

Polenta Pancakes with Blackberry Sauce Photo: Dasha Wright


  • 1 (16-ounce) tube polenta
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon brown sugar
  • 1 tablespoon unsalted butter
  • 2 1/2 cups frozen blackberries
  • 1/4 cup sugar
  • 2 tablespoons lemon juice
  • 1 ounce orange-flavored liqueur
  • 1 tablespoon reduced-calorie whipped topping
  • Orange zest


Slice polenta into 1/4-inch-thick rounds. Sprinkle with cinnamon, nutmeg, and brown sugar. Heat butter in a large pan over medium-high heat; add polenta rounds. Sear until golden brown (2-3 minutes on each side). Place frozen blackberries, sugar, and lemon juice in a blender; blend until smooth. Strain the mixture into a bowl, pressing with a spatula. Heat the sauce in a small saucepan over low heat. Cook 3 minutes; add orange-flavored liqueur. Stir until the sauce is heated through. Serve sauce over polenta cakes; top with whipped topping. Sprinkle with orange zest; serve.

  • Yield: Makes 4 servings (serving size: 4-5 pancakes, 1/4 cup sauce)

Nutritional Information

Calories per serving: 240
Fat per serving: 4g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 1g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 4g
Carbohydrate per serving: 46g
Fiber per serving: 6g
Cholesterol per serving: 8mg
Iron per serving: 1mg
Sodium per serving: 398mg
Calcium per serving: 33mg

Good to Know

Polenta can act as a gluten-free substitute for almost any wheat-based meal because its main ingredient is cornmeal. Perfect for pancakes!

This Recipe Is

Brooke Peterson