Vanilla Polenta with Berries

1.Prepare the Macerated Berries: Gently wash and dry the mixed berries. If using strawberries, slice them. Combine the berries in a medium bowl with 2 tablespoons of sugar and the lemon juice. Toss gently and set aside to macerate for at least 15 minutes while preparing the polenta. This draws out the juices and creates a light syrup.

2.Start the Polenta: In a medium saucepan, combine the whole milk, 1/4 cup granulated sugar, and salt. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar.

3.Cook the Polenta: Once simmering, slowly whisk in the polenta in a steady stream to prevent lumps. Reduce the heat to low and continue to cook, stirring frequently (every 30 seconds), for 5 to 7 minutes, or until the polenta is very thick and pulls away from the sides of the pan.

4.Finish the Pudding Base: Remove the saucepan from the heat. Stir in the unsalted butter and vanilla extract until fully incorporated and the pudding is smooth and glossy.

5.Assemble the Pudding: Spoon half of the warm polenta pudding into four individual serving glasses, ramekins, or a single large bowl. Top the polenta layer with half of the macerated berries and their accumulated syrup.

6.Layer and Chill: Add the remaining polenta pudding over the berries. Top with the rest of the macerated berries and syrup. Allow the puddings to cool to room temperature, then cover and refrigerate for at least 2 hours, or until thoroughly chilled and set.

7.Serve: Serve the chilled polenta pudding directly from the refrigerator. Garnish with a sprig of mint or a dusting of powdered sugar, if desired.