Ingredients
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1 (20 ounce) can pineapple chunks, drained
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1 (21 ounce) can cherry pie filling
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1 (18 ounce) package plain-flavored prepared polenta, cut into chunks
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1/4 cup honey (raw, thick works best)
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1/8 cup plain yogurt (I used Dannon plain)
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1/2 teaspoon ground cinnamon
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1/8 teaspoon ground cardamom
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3 tablespoons salted butter, softened
Instructions
- NOTE: You will need a food processor or blender for best results.
- Preheat oven to 350 degrees F.
- In a 9X9 nonstick baking pan; dump in the drained pineapple chunks then spread in the cherry pie filling.
- Place the polenta chunks with the honey and the yogurt into a food processor or blender and mix until blended.
- Add the cinnamon and cardamom to the polenta mix and process until well blended. Scrape down the sides of the processor, if necessary.
- Add the softened butter to the polenta mixture and process once more until well blended.
- Spread the polenta mixture over the cherry-pineapple mixture then bake, uncovered, for 40 minutes in the middle of the oven.
- Remove and let cool a little bit then enjoy!