Best Brookes Famous Polenta Pudding Cake Recipes

Polenta Pound Cake with Peach Topping and Mascarpone Whipped Cream image

Provided by Michael Symon : Food Network

Categories dessert

Time 2h40m

Yield about 9 servings

Number Of Ingredients 19

Nonstick cooking spray, for the pan
1 cup all-purpose flour
1 cup instant polenta
1 3/4 teaspoons baking powder
1/2 teaspoon kosher salt
10 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs plus 1 large egg yolk
1 cup whole-milk ricotta
1/4 cup Greek yogurt
2 teaspoons vanilla extract
Zest of 1 orange
12 ounces orange marmalade
Juice of 1 orange
1 peach, pitted and sliced
2 cups heavy cream
2 tablespoons confectioners' sugar
1/3 cup mascarpone
1 teaspoon vanilla extract

Steps:

Set up a grill for cooking over indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
Spray the bottom of a loaf pan with the cooking spray; line with parchment paper, then spray with cooking spray one more time. Set aside.
Whisk together the flour, polenta, baking powder and salt. Set aside. To a stand mixer fitted with a paddle attachment, add the butter and granulated sugar. Cream until pale and fluffy, about 5 minutes. Add the eggs and egg yolk and beat again to fully incorporate. Add the ricotta, Greek yogurt, vanilla and orange zest and beat again to combine, scraping down the sides and bottom of the bowl. Add the dry ingredients and mix by hand to incorporate. Pour the batter into the prepared loaf pan, then place on the indirect-heat side of the grill, close the lid of the grill and bake until set and a toothpick inserted in the center comes out clean, 50 minutes to an hour. Remove from the grill and let cool completely.
For the peach topping: Meanwhile, add the marmalade, orange juice and peaches to a pot, place over indirect heat and bring to a gentle simmer for the flavors to meld together, 3 to 5 minutes.
Make the mascarpone whipped cream: Beat the heavy cream and confectioners' sugar with a blender until whipped cream forms. Fold in the mascarpone and vanilla.
Remove the cake from the pan, then slice and serve with the peach topping and mascarpone whipped cream spooned over the top.

Brooke's Famous Polenta Pudding Cake image

Provided by Vseward Chef-V

Categories Breakfast

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 12

1 1/2 cups unsalted butter, room temperature
5 cups powdered sugar
4 large eggs
2 large egg yolks
1 teaspoon vanilla extract
3/4 teaspoon salt
2 cups unbleached all-purpose flour
1 cup cornmeal
1 lb frozen blackberrie, thawed
1/2 cup sugar
1/4 cup fruit brandy (famboise)
lightly sweetened whipped cream

Steps:

Position rack in center of oven. Pre-heat oven to 325°F.
Butter and flour a 10-inch springform pan.
Using electric mixer, beat butter in large bowl until fluffy. Beat in powdered sugar, 1 cup at a time. Beat in eggs and yolks, one at a time, then vanilla and salt. Stir in flour and cornmeal.
Transfer batter to prepared pan (batter will be very thick).
Bake cake until deep golden brown on top and tester inserted into center comes out with some moist crumbs still attached. (about 1 hour 10 min) Cut around pan sides to loosen cake. Remove pan sides and cool cake completely.
Meanwhile, gently mix berries, 1/2 cup sugar and framboise in medium bowl. Let stand until sugar dissolves.
Slice cake and serve with compote and whipped cream.

Nutrition Facts : Calories 738.4, Fat 31.4, SaturatedFat 18.6, Cholesterol 199.8, Sodium 213.7, Carbohydrate 105.7, Fiber 3.8, Sugar 74, Protein 7.5