Polenta pie with yogurt and berries
4 servings
40 minutes
Polenta pie with yogurt and berries is a delicate and elegant dish from Italian cuisine. Polenta, a traditional ingredient of Northern Italy, takes on a new form here—golden slices toasted to a crispy crust. Combined with creamy yogurt, sweet honey, and juicy strawberries, the dessert is light, refreshing, and harmonious. Pistachios add a nutty note and crunchy texture. This dish is perfect for a summer breakfast, morning tea time, or a light treat for guests. With its simplicity and sophistication, polenta pie with yogurt and berries will adorn any table and provide gastronomic pleasure.
1
Line a fine sieve with double layers of cheesecloth and place it over a bowl. Spread the yogurt (low-fat) on the cheesecloth and fold the edges, then cover with plastic wrap and refrigerate for eight hours or overnight.
- Plain (natural) yoghurt: 500 g
2
In a saucepan, mix milk, salt, and three-quarters of a cup of water. Bring to a boil and gradually stir in the polenta, reducing the heat to low and cooking while stirring for twenty-five minutes. Then spread in a thin layer in a 20 by 20 cm dish and cool. Cover the dish with plastic wrap and refrigerate for at least six hours.
- Milk: 500 ml
- Sea salt: 1 teaspoon
- Polenta (cornmeal): 110 g
3
Preheat the grill and oil the grate. Cut the polenta into four rectangles and grill for three minutes on each side. Remove the polenta from the grill and cut each rectangle diagonally in half.
- Olive oil: to taste
4
Transfer the yogurt to a bowl (pour out the liquid), add honey. Mix well. Divide the polenta onto plates, top each serving with yogurt and quartered strawberries. Sprinkle with crushed pistachios.
- Plain (natural) yoghurt: 500 g
- Honey: 2 tablespoons
- Strawberry: 700 g
- Unsalted pistachios: 30 g