POLENTA FIG CAKE
Make and share this Polenta Fig Cake recipe from Food.com.
Provided by chia2160
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- preheat oven to 375. grease an 8" cake pan.
- beat yolks and sugar in a large bowl.
- in a saucepan bring milk, grappa, and salt to a boil, remove from heat.
- gradually add milk to egg mixture. return everything to the saucepan, add corn meal and whisk until thickened and beginning to bubble.
- add figs, raisins, nuts and fennel seeds to mixture, pour into the cake pan.
- bake 40 minutes until set and edges pull away from pan.
- cool 20 minutes in the pan, invert onto a plate, serve warm or at room temperature.
PLUM AND POLENTA CAKE
Provided by Stanley Tucci
Categories Cake Dessert Bake Plum Hominy/Cornmeal/Masa Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 350 °F. Grease and lightly flour an 8 x 2-inch round cake pan or an 8-inch springform pan, tapping out any excess flour. Set aside.
- 2. In a small bowl, toss the cornmeal, all-purpose flour, baking powder, and salt. Set aside.
- 3. In a large bowl, beat the butter and granulated sugar together with an electric mixer, until pale yellow and creamy, about 5 minutes. Scrape down the sides of the bowl with a rubber spatula and add the egg yolks, one at a time, beating after each addition. Scrape down the sides of the bowl and add the whole eggs, one at a time, beating after each addition. Mix in the lemon zest and vanilla. Add the dry ingredients and blend until just combined.
- 4. Spread the batter in the prepared pan. Place the plum halves, skin side down, at even intervals on top of the batter. Sprinkle the brown sugar on top of the fruit and batter. Bake until the cake is golden brown on top and a toothpick inserted in the center comes out clean, about 45 minutes.
HOW TO MAKE PERFECT POLENTA
Polenta is nothing more than coarsely ground cornmeal. The classic ratio is 1 part polenta to 4 parts water, but I like to measure the polenta just a little scant of a full cup. I often use chicken broth instead of water. It's a perfect base for any kind of saucy meat or mushroom ragout.
Provided by Chef John
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 55m
Yield 4
Number Of Ingredients 5
Steps:
- Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
- Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
- Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.
Nutrition Facts : Calories 291.2 calories, Carbohydrate 31 g, Cholesterol 33.4 mg, Fat 14.7 g, Fiber 2.7 g, Protein 9.2 g, SaturatedFat 8.2 g, Sodium 1186.1 mg, Sugar 2 g
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