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Cranberry & Custard Filled Polenta

The creamy custard that forms between the layers of polenta makes butter obsolete. Serve it warm with maple syrup for an excellent breakfast indulgence. 

You will need:

Lamb Brand Plain Flour 1cup

Lamb Brand Polenta 3/4 cups

Lamb Brand White Granulated Sugar 3 tbsp

Lamb Brand Baking Powder 1 tsp

Lamb Brand Fine Table Salt 1/2 tsp

Lamb Brand Bicarbonate of Soda 1/2 tsp

Dried Cranberries 2/3cups

Butter 3 tbsp, melted

Whole Milk 2cups

Eggs 2

Heavy Cream 1 cup

White Wine Vinegar 1 tbsp 

Vanilla Extract 1/2 tsp

All you have to do:

1. Spray a square 8" baking pan with non-stick cooking spray. 

2. Place prepared pan in the oven and preheat (oven and pan) to 350º degrees. 

3. In a large mixing bowl stir together flour, polenta, sugar, salt, bicarbonate of soda, baking powder and dried cranberries. 

4. In a separate bowl, whisk together melted butter, milk, and eggs. 

5. Combine milk and eggs into the dry ingredients and mix until well combined. 

6. Stir in vinegar and pour batter into the pre-heated baking pan. 

7. Add vanilla to the heavy cream and gently pour cream into the center of the batter – Do Not Stir. 

8. Carefully return the pan to oven and bake for 50-60 minutes until golden brown, center will be soft. 

9. Remove from oven and cool for 30 minutes before serving. 

10. Cover with plastic wrap and keep in the refrigerator for up to 5 days.