Apple Polenta Pecan Cobbler

Preheat oven to 375 degrees.

For topping, in a small bowl stir together flour, cornmeal, granulated sugar, baking powder and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs; set aside.

In another small bowl combine the pecans, 2 tablespoons brown sugar and 1/4 teaspoon cinnamon; set aside.

For filling, in a large saucepan combine the apples, cherries, remaining 1/3 cup brown sugar, lemon juice, and remaining 1/4 teaspoon cinnamon. Bring to boiling, stirring constantly; reduce heat. Cover and simmer about 5 minutes or until fruit is almost tender, stirring occasionally. Combine cold water and cornstarch; add to saucepan. Cook and stir until thickened and bubbly. Keep hot.

Add the 1/3 cup half-and-half or light cream to topping mixture, stirring just to moisten. Transfer filling to a 2-quart square baking dish. Using a spoon, immediately drop topping into small mounds onto filling. Sprinkle with pecan mixture.

Bake in a 375 degree F oven 30 to 35 minutes or until a toothpick inserted into topping comes out clean. If desired, serve with additional ice cream, half-and-half, or light cream.