Corn Grits Pie with Banana and Peach
8 servings
60 minutes
Cornmeal pie with banana and peach is an exquisite blend of Mediterranean simplicity and delicate sweetness. Cornmeal, widely used in Italian cuisine, gives this pie softness and a light graininess reminiscent of traditional polenta. Ripe bananas add a velvety texture, while pieces of juicy peach reveal a refreshing fruity sweetness. Vanilla sugar complements the aromatic range, making the dessert even more tempting. This pie pairs wonderfully with a cup of fragrant coffee or tea and makes an excellent treat for cozy family evenings. It can be served warm, allowing the fruit flavors to shine even brighter. Simple to prepare yet surprisingly delicious, it is perfect for those who appreciate natural ingredients and harmonious combinations.
1
Take the butter out of the fridge in advance. Preheat the oven to 200 degrees Celsius.
2
Mix the butter with sugar, add an egg and mix well. Then add flour and stir to avoid lumps. After that, add a cup of cornmeal and 70 ml of water or milk, mixing well. It will resemble regular thick corn porridge. If the mixture is too thick, add a bit more liquid. Let it steep while you do the next step.
- Butter: 50 g
- Sugar: 70 g
- Chicken egg: 1 piece
- Wheat flour: 100 g
- Cornmeal (polenta): 0.5 glass
- Water: 70 ml
3
Peel the banana, mash it with a fork in a separate bowl until it becomes a liquid paste, wash the peach, cut it into pieces of arbitrary shape, and mix it into the dough. Add vanilla sugar and baking powder, then mix.
- Bananas: 1 piece
- Peaches: 2 pieces
- Vanilla sugar: to taste
- Baking powder (raising agent): 1 teaspoon
4
Pour into a form lined with parchment or greased with butter, place in a preheated oven at 200 degrees and bake for 30 minutes. Check readiness with a toothpick in the center of the pie - it should come out dry.
- Butter: 50 g
5
The pie can be served slightly cooled, warm, or completely cooled, even without powdered sugar.
