So an Italian without polenta in their pantry, not likely! Polenta is the name given to both cornmeal and the dish made from it.
This recipe is all yellow my friends, cornmeal, lemons and eggs. I was a bit skeptical about the amount of eggs in this recipe there’s eight…but in the end all turned out fine, and one single piece left for the photo and the rest is crumbs!
Polenta is a major Italian staple dish. Dry polenta ( a coarsely ground cornmeal) is added to boiling salted water or stock and stirred using a wooden spoon, until it’s thick and creamy. These days a one minute wonder polenta can be purchased, so it’s cooked in a flash, otherwise the normal grounded polenta can take up to twenty minutes.
Read on for the recipe…
Why talk about polenta, well life on the land is turning as usual and the corn crops are ready to be harvested…I thought it might be interesting to introduce you to some of the ways polenta is versatile, and apart from accompanying those Mediterranean flavours of olives and sundried tomatoes, it goes well with roasted meats, fish and vegetables, and can also be made into a variety of cakes.
This recipe is definitely a sweet version, with the combination of polenta and almond meal, lemons and a citric twist of orange marmalade.
Recipe: Polenta Cake
225g unsalted butter
225g fine sugar
225g almond meal
1 teaspoon vanilla essence
8 whole eggs
zest of 2 lemons
juice of 1 lemon
115g fine polenta (cornmeal)
3/4 teaspoon baking powder
1 tablespoon Sambuca (anise flavouring)(optional)
3 tablespoons orange marmalade
Preheat oven to 160°C,grease and line a 26cm cake tin.
Leave butter at room temperature before whisking with sugar until light and fluffy.
Add eggs one at a time (time consuming but worth it for a creamy mixture), then add lemon zest, juice and vanilla. Add Sambuca.
Fold in all dry ingredients.
N.B. I couldn’t find ready made almond meal so I whizzed at high speed whole almond kernels,worked the same however an added nutty texture.
Bake in oven for approximately 45 minutes or until firm in the centre.
While still warm, heat 3 tablespoons of orange marmalade over a low heat until melted and brush over cake. Serve with a sprinkling of icing sugar and fresh cream.
Below a photo of our corn crop….
Something different to try, using polenta…
Have a great day sharing recipes my friends.