Use instant polenta
Slow-cooking polenta takes much longer and may need more milk. Choose instant polenta for this recipe.
European inspired Recipe
Pear polenta bake with flaked almonds
This sweet bake starts with quick-cooking polenta simmered in milk. An egg lightly binds the mixture, while pear wedges soften and almond flakes become crisp in the oven.
Total time
50 min
Calories
308 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Soft polenta beneath juicy pears
Choose ripe pears that still hold their shape when sliced. Let the polenta cool slightly before stirring in the egg. The mixture sets lightly in the oven but is intended to remain spoonable. The serving size is four small breakfast or dessert portions.
Breakfast
Autumn Recipes
Fruit
Recipe
Pear polenta bake with flaked almonds
A soft milk-polenta bake with pear wedges, cinnamon and golden almond flakes. Served warm, it makes a sweet breakfast or small dessert.
Ingredients
4 servings
Method
-
1
Prepare the oven and dish
Preheat the oven to 180 °C using conventional top and bottom heat. Grease a baking dish approximately 20 × 15 cm with 5 g butter. Core the pears and cut the weighed flesh into wedges about 1 cm thick.
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2
Cook the polenta
Bring the milk, sugar and salt to the boil in a saucepan. Sprinkle in the instant polenta while stirring. Stir over low heat for 3 minutes, until noticeably thickened; follow the packet instructions.
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3
Add the egg
Remove the saucepan from the heat. Stir in the remaining 10 g butter and the cinnamon. Let the polenta cool for 5 minutes. Beat the egg in a small bowl and thoroughly stir it into the warm mixture, which should no longer be boiling.
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4
Bake
Spread the polenta into the dish. Arrange the pear wedges on top and press them in lightly. Sprinkle with flaked almonds. Bake on the middle shelf for about 25 minutes, until the centre is set and the almonds are pale golden.
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5
Rest briefly
Let the bake rest for 2 minutes, divide into four portions and serve warm. The texture is soft and spoonable rather than firm like a sliceable cake.
Kitchen know-how
Tips for Pear polenta bake with flaked almonds
Watch the almonds
If the almond flakes brown early, loosely cover the dish for the remaining baking time.
Variations
How to adapt this recipe
Replace the 350 g pears with 350 g cored apples and cut into thinner wedges so they soften in time.
Omit the 20 g flaked almonds. The bake also works without a crunchy topping.
Nutrition per serving
308kcal
39.7 gCarbohydrates
9.4 gProtein
11.5 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Pear polenta bake with flaked almonds
Yes, but the bake will be less set and remain very soft. Spoon it straight from the dish.
No. Thin, undamaged skin only needs thorough washing. Remove thick or tough skin beforehand if you prefer.
Use instant polenta with a cooking time of 2 to 3 minutes. Slow-cooking polenta needs adjustments because it takes longer and may require more milk.
The centre should be lightly set and the almond flakes pale golden. The bake remains soft and spoonable; do not wait for it to become firm like a cake.
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