Lemon Polenta-Topped Berry Cobbler

Directions

• In a large bowl, combine the blueberries, blackberries, cornstarch and 2 tablespoons sugar. Transfer to a 13x9-in. baking dish coated with cooking spray.
• In a large bowl, cream butter and remaining 1/3 cup sugar until light and fluffy, 5-7 minutes. Beat in lemon zest. Combine the flour, cornmeal, baking powder and salt; add to the creamed mixture alternately with sour cream. Beat just until combined. Drop by tablespoonfuls onto berry mixture.
• In a small bowl, combine the coarse sugar, lemon juice and honey; brush over dough. Bake at 350° until filling is bubbly and a toothpick inserted in topping comes out clean, 35-40 minutes. Serve warm.