Polenta, a versatile cornmeal dish, is a culinary canvas that can be transformed into a variety of delectable creations. Embark on a culinary journey with us as we present two distinct recipes featuring polenta as the star ingredient: a Sweet Polenta Cake and a savory Polenta Pizza.
The Sweet Polenta Cake is a delightful dessert that combines the rustic charm of polenta with the sweetness of roasted peaches and the nutty flavor of almonds. This gluten-free cake is moist and tender, with a delightful crumb that will tantalize your taste buds.
In contrast, the Savory Polenta Pizza is a hearty and flavorful dish that showcases polenta's savory side. Topped with a rich tomato sauce, melted mozzarella cheese, and your favorite toppings, this polenta pizza is a delightful twist on the classic Italian dish.
Both recipes are easy to follow and require minimal ingredients, making them perfect for home cooks of all skill levels. So, gather your ingredients and let's embark on this culinary adventure together.
SAVORY POLENTA CAKE WITH MUSHROOMS
Savory Polenta Cake is a brilliant side dish to go alongside meats, poultry or salads. Vegetarian, with a gluten-free option, this recipe is full of delicious, fresh herbs and and earthy, caramelized mushrooms.
Provided by Valentina K. Wein
Categories Main Course Side Dish
Time 2h10m
Number Of Ingredients 16
Steps:
- Preheat the oven to 400°F and use about 1 tablespoon of the melted butter to grease a 9 x 3-inch round cake pan. Then line the bottom with parchment paper. Set aside.
- Add the water, sherry, thyme, sage, 1¼ teaspoon of the salt, and dried mushrooms to a small pot. Cover and bring to a boil. Once it's boiling, turn the heat off, keep the pot covered, and let the mushrooms hydrate to become soft, about 15 minutes.
- Meanwhile, in a large mixing bowl combine the cornmeal, flour, Parmesan, sugar, baking powder, baking soda, and remaining ¼ teaspoon of salt.
- Once the porcini mushrooms are soft, remove the lid and add the Sherry Mushrooms to them. Set aside.
- In another mixing bowl, whisk the buttermilk with the eggs and remaining 5 tablespoons of melted butter. Make a well in the center of the dry ingredients, and pour in this wet mixture and mushrooms. Mix everything together.
- Pour the mixture into the cake pan, and use a flat-bottomed spreader to smooth the top.
- Bake in the preheated 400°F oven until the top is golden brown, about 30 minutes. Lightly cover with foil and bake for another 10 minutes. Let it cool in the pan for 15 minutes, then let cool for another 30 minutes before serving.
Nutrition Facts : Calories 332 kcal, ServingSize 1 serving
SAVORY POLENTA
For a simple side dish, try Alton Brown's Savory Polenta recipe from Good Eats on Food Network; minced garlic and grated Parmesan add real savory depth.
Provided by Alton Brown
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- In a large, oven-safe saucepan heat the olive oil over medium heat. Add the red onion and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the heat to low, add the garlic, and saute for 1 to 2 minutes, making sure the garlic does not burn.
- Turn the heat up to high, add the chicken stock, bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every
- 10 minutes to prevent lumps. Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper. Once they are incorporated, gradually add the Parmesan.
- Serve as is, or pour the polenta into 9 by 13-inch cake pan lined with parchment paper. Place in the refrigerator to cool completely.
- Once set, turn the polenta out onto a cutting board and cut into squares, rounds, or triangles. Brush each side with olive oil and saute in a nonstick skillet over medium heat, or grill.
SPICY POLENTA CAKES
Steps:
- Combine the milk, salt and 2 cups water in a medium saucepan and bring to a boil over medium-high heat. Lower the heat and slowly whisk in the polenta. Cook, whisking constantly, until the polenta tightens and there are no lumps, about 4 minutes. Stir in the queso blanco, butter, cilantro, pepper and jalapeno. Simmer for 10 minutes, stirring frequently. Taste and adjust the seasoning as needed.
- Generously butter a 9-by-9-inch baking pan. Pour the polenta into the pan and set aside to cool to room temperature. Cover with plastic wrap and refrigerate for 2 hours, until firm.
- Preheat a griddle pan over medium heat. Invert the polenta onto a clean cutting board and slice it into nine 3-inch squares. Brush the squares on both sides with the olive oil, then griddle them until golden brown and warmed through, about 3 minutes per side. While warm, drizzle the polenta cakes with the honey and squeeze lime juice over the top. Serve.
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.
ORANGE POLENTA CAKE WITH VANILLA-SCENTED PLUMS AND BLACKBERRIES AND BUTTERMILK ICE CREAM
This simple cake can be sliced and served or toasted before serving. For the best texture, use a medium-fine polenta.
Provided by Romney Steele
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Position rack in center of oven and preheat to 350°F. Butter 9 x 5 x 3-inch metal loaf pan. Dust pan with flour; tap out excess. Whisk 1 1/4 cups flour, polenta, baking powder, and salt in medium bowl. Using electric mixer, beat sugar, butter, and orange peel in large bowl until fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture in 3 additions alternately with yogurt in 2 additions, beating just until blended after each addition. Spread batter evenly in pan.
- Bake cake until golden and tester inserted into center comes out clean, 50 to 55 minutes. Transfer to rack; cool in pan 5 minutes. Run knife around cake edges to loosen. Invert cake onto rack, then invert again on rack (top side up). Cool completely. DO AHEAD: Can be made 1 day ahead. Wrap in plastic and store at room temperature.
- Cut cake crosswise into 1/2-inch-thick slices; serve with Vanilla-Scented Plums and Blackberries and Buttermilk Ice Cream .
Tips:
- For a creamy polenta cake, use milk or cream instead of water.
- Adding a little butter or oil to the polenta will help to keep it moist.
- Be sure to cook the polenta until it is thick and creamy before adding it to the cake batter.
- For a sweeter cake, add some sugar or honey to the polenta batter.
- For a savory cake, add some herbs, cheese, or vegetables to the polenta batter.
- Polenta cake can be baked in a cake pan, a loaf pan, or even a muffin tin.
- Polenta cake is a versatile dish that can be served for breakfast, lunch, or dinner.
Conclusion:
Polenta cake is a delicious and easy-to-make dish that can be enjoyed by people of all ages. Whether you prefer a sweet or savory cake, there is a polenta cake recipe out there for you. So next time you're looking for a new and exciting dish to try, give polenta cake a try. You won't be disappointed!
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