Best Sweet Or Savory Polenta Cake Recipes

Savory Polenta Cake with Mushrooms image

Provided by Valentina K. Wein

Time 2h10m

Number Of Ingredients 16

6 tablespoons unsalted butter, (melted, divided)
½ cup water
¼ cup dry sherry
1 tablespoon fresh thyme, (washed and dried, finely chopped)
1 tablespoon fresh sage, (washed and dried, finely chopped)
1½ teaspoons salt, (divided )
½ ounce dried porcini mushrooms, (broken into small pieces)
1¾ cup fine cornmeal
1 cup all-purpose flour ((for gluten-free use the same measurement of Cup 4 Cup Gluten Free Flour))
1 cup Parmesan cheese, (finely grated)
1 tablespoon granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1½ cups Sherry Mushrooms (click here for recipe)
1½ cups buttermilk
3 large eggs

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

Plum and Polenta Cake image

Provided by Stanley Tucci

Yield Serves 6

Number Of Ingredients 12

1/2 cup plus 2 tablespoons finely ground cornmeal or semolina flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
Pinch of kosher salt
13 tablespoons butter, softened
3/4 cup granulated sugar
4 large egg yolks
2 large eggs
1 teaspoon grated lemon zest
1 teaspoon pure vanilla extract
4 plums, cut in half and pitted
2 tablespoons packed light brown sugar

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.