Griddled Polenta Cakes
These griddled polenta cakes are a sweet little bite of deliciousness. FULL RECIPE HERE ►►
INGREDIENT LIST (Serves 8)
For the polenta
2 cups whole milk
2 cups water
1 teaspoon kosher salt
1 cup polenta
2 tablespoons extra-virgin olive oil
For the toppings
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 yellow onion, halved and sliced in 1/4-inch slices
2 ounces goat cheese, crumbled
1 splash Honey, to drizzle
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As a one-stop shop for joyful living, F52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Nigella Lawson's Lemon Polenta Cake
If Lemon curd was a cake, then this is it. The Bento Buster makes the British Cooking Celebrity, Nigella Lawson’s popular Lemon Polenta cake. Yes, it's the same one she baked on the Martha Stewart show. This is a cake that you will definitely enjoy and remember for a very long time. It is super easy to make and so rewarding at the end. It is pack full of lemony goodness and gluten free. Below is Nigella’s recipe:
Ingredients
FOR THE CAKE:
200 grams soft unsalted butter
200 grams caster sugar
200 grams ground almonds
100 grams fine polenta (or cornmeal)
1½ teaspoons baking powder
3 large eggs
zest of 2 lemons
FOR THE SYRUP:
juice of 2 lemons
125 grams icing sugar
METHOD
Line the base of a 23cm / 9inch springform cake tin with baking parchment and grease its sides lightly with butter.
Preheat the oven to 180°C/160°C Fan/gas mark 4/ 350°F.
Beat the butter and sugar till pale and whipped, either by hand in a bowl with a wooden spoon, or using a freestanding mixer.
Mix together the almonds, polenta and baking powder, and beat some of this into the butter-sugar mixture, followed by 1 egg, then alternate dry ingredients and eggs, beating all the while.
Finally, beat in the lemon zest and pour, spoon or scrape the mixture into your prepared tin and bake in the oven for about 40 minutes.
It may seem wibbly but, if the cake is cooked, a cake tester should come out cleanish and, most significantly, the edges of the cake will have begun to shrink away from the sides of the tin. remove from the oven to a wire cooling rack, but leave in its tin.
Make the syrup by boiling together the lemon juice and icing sugar in a smallish saucepan.
Once the icing sugar’s dissolved into the juice, you’re done.
Prick the top of the cake all over with a cake tester (a skewer would be too destructive), pour the warm syrup over the cake, and leave to cool before taking it out of its tin.
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Fried Polenta Cakes
Today you're going to learn how to make fried polenta cakes.
I probably don't need to tell you that polenta is so cheap and easy to make. But let me show you how to turn polenta into something really delicious the whole family will love.
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Making fried polenta doesn't require much time and you can make it two or three days earlier (the cooking part of the recipe).
First step is cooking polenta properly, not too watery and not too stiff, you'll only need four ingredients here.
Next, we have to shape and chil polenta in order to cut it into single pieces. To do that you'll need to place polenta into the fridge for at least 2 hours. And I'm going to show you the easiest way to do that.
Also, you'll see how to fry polenta cakes in order to have crispy edges.
When frying the polenta is done, you can choose to prepare one of the three quick 10-minute toppings I suggest.
Each one of the sauces is delicious in its own way and works so great with polenta.
Quick tomato sauce, easy mushroom ragout or sauteed white beans is what I suggest and what I like to eat with polenta, but feel free to serve these cakes with anything you desire.
Homemade Lemon Polenta Cake Recipe + Lemon Icing
You will absolutely love this few ingredient and simple to make Italian Homemade Lemon Polenta Cake recipe with lemon glaze.
A polenta cake is an Italian sweet cake that is made from cornmeal and almond flour and classically served with powdered sugar or a lemon glaze that goes over the top. It is very easy to make and only requires 10 ingredients. In Italy, it is a very simple humble cake that is made using leftover corn grits.
When making this recipe you can use either coarse corn grits or finely ground corn grits as both are acceptable but will provide different textures.
Ingredients for this recipe:
For the Cake:
• 2 ¼ cups cornmeal
• 2 ¼ cups almond flour
• ¼ teaspoon sea salt
• 2 ½ teaspoons baking powder
• 1 ½ cups softened unsalted butter
• 1 ½ cups sugar
• 2 teaspoons vanilla
• zest of 2 lemons
• 5 eggs
For the Glaze:
• Juice of 2 lemons
• 1 3/4 cups powdered sugar
Serves 12
Prep Time: 15 minutes
Cook Time: 55 minutes
Procedures:
1. Preheat the oven to 350°.
2. In a large bowl whisk together the cornmeal, almond flour, salt, and baking powder until combined. Set aside.
3. Next add the butter and sugar to a stand mixer with the paddle attachment and mix on medium-high speed for 5-7 minutes or until light and fluffy.
4. Add in the vanilla and lemon zest to the creamed butter and mix until it is mixed in about 10 seconds.
5. Now alternate adding in the cornmeal mixture dry ingredients and the eggs into the creamed butter mixture until each is mixed in before adding in the other, about 3-4 minutes total.
6. Once everything is mixed in, transfer the batter to a 9” springform pan and smooth the batter on the top using a rubber spatula.
7. Bake the cake at 350° for 45-55 minutes or until lightly browned on top and has a mostly firm center.
8. Cool the cake completely on a rack at room temperature before removing it from the springform pan.
9. In a small bowl whisk together the lemon juice and powdered sugar until completely combined and then spread it over top of the cake, slice, and serve.
Chef Notes:
Make-Ahead: You can make this cake up to 2 days ahead of time.
How to Store: Keep covered at room temperature for up to 4 days. Cover and refrigerate for up to 6 days. You can freeze covered for up to 3 months. Thaw in the refrigerator for 1 day before serving.
You can use any grind of cornmeal in this recipe.
If you do not have a stand mixer you can substitute it with a hand mixer.
I prefer to use the finely ground almond meal in this polenta cake.
Run a knife on the outside of the springform pan before undoing the buckle.
Lemon Polenta Cake Recipe | Cupcake Jemma
Every now and then I am asked for a good Lemon Drizzle Cake recipe but THIS recipe for a Lemon Polenta Cake is even better! And to top it all off, it's Gluten Free! Zesty!
Recipe -
For the cake...
165g unsalted butter, soft
150g caster sugar
Zest of 3 lemons
2 tbs lemon juice
2 lg free-range eggs
1/2 tsp vanilla
175g ground almonds
70g polenta
1 tsp baking powder
pinch of salt
For the icing...
100g icing sugar, sifted
2 tbsp lemon juice
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Lemon Polenta Cake
Learn how to make Lemon Polenta Cake in just a few steps.
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