Polenta Crisp with Strawberry and Rhubarb

No matter how full you are, there is always room for dessert. Especially when this oven-baked polenta crisp with strawberry and rhubarb is on the menu.

For when you’re craving a decadent breakfast or that craving for something sweet strikes at any time of day. The recipe is also very easy—just check out the video.

Method
Preheat the oven to 190 degrees and start by making the topping. In a bowl, use a mixer to combine the butter, flour, polenta, sugar, egg, baking powder and salt until crumbs form. Then place the bowl in the refrigerator.

Start on the filling. Combine the chopped strawberries and rhubarb in a bowl with the sugar, flour, lemon juice and salt. Carefully stir everything together a few times.

Place the filling in ramekins (or cocottes) approximately 25 to 35 centimetres in size. Sprinkle the dough crumbs over the top.

Place the ramekins in the oven for 30 to 40 minutes, until the top is golden brown. Let them cool for a little while after taking them out of the oven. If you like, top with a generous scoop of (vanilla) ice cream.

Image, recipe and video: Strawberry Rhubarb Crisp – Food Steez