Crema di polenta con frutti di bosco

For an unusual side-dish try Frank Bordoni's delicious recipe for aubergines simmered in a spiced syrup
By Gino D'Acampo
Crema di polenta con frutti di bosco
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 1.5 litres full-fat milk
  • 100 g caster sugar
  • 200 g quick-cook polenta
  • 4 tbsp amaretto (almond liqueur)
  • 1 handfuls raspberries
  • 1 handfuls strawberries
  • 1 handfuls blackberries
  • 150 g clotted cream


1. In a large pan, mix the milk and sugar together and bring to the boil. 2. Once boiling, add the polenta flour in a steady stream, stirring constantly. 3. Reduce the heat and simmer, stirring, until the polenta thickens.4. Remove from the heat and stir in the Amaretto, then fold in the raspberries, strawberries and blackberries. 5. Place the polenta mixture in four separate bowls and add a spoon of the clotted cream on top of each portion. 6. Serve immediately, while warm.

Rate This Recipe