Basic SWEET Polenta Recipe
This easy basic polenta recipe becomes a blank canvas for all of your culinary creations. You can eat it sweet or savory. Cool, ya :)
I like to bake polenta, because it much easier than boiling and stirring 40 minutes.
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For Baked Polenta:
1 cup polenta
2 cups water
1 cup milk (or water)
2 tbs butter
1/2 tsp salt
1-2 tbsp sweetener (honey or sugar) for taste
Instructions
1. Bring the water, milk and salt to boil in a medium sauce pan over medium heat. When the liquid boils, stir in the cornmeal in a slow steady stream, stirring constantly to prevent lumps. Continue stirring until the polenta begins to thicken (around 1 to 2 minutes). Reduce the heat so that the polenta bubbles slowly.
3. When the polenta thickens up, turn off the heat and add the butter, and more salt and sweetener to taste.
4. Pour into a baking dish.
5. Bake in preheated oven (320 F (160 C)) for 30-40 minutes.
6. Cover in contact, let cool and put in the fridge until set.
For Creamy Polenta:
1/2 cup cornmeal
1 cup water
1 cup milk
1/4 tsp salt
1-2 tsp sweetener (honey) for taste
2 tbsp butter
Instructions
1. Bring the water, milk and salt to boil in a medium sauce pan over medium heat. When the liquid boils, stir in the cornmeal in a slow steady stream, stirring constantly to prevent lumps. Continue stirring until the polenta begins to thicken (around 1 to 2 minutes).
2. Reduce the heat so that the polenta bubbles slowly. Cover with a lid. Continue to cook, stirring occasionally, for about 15 minutes until the cornmeal loses its raw flavor (taste every so often to check).
3. When the polenta is complete, turn off the heat and add the butter, and more salt and sweetener to taste. You can cover it to keep it warm before serving. If the polenta becomes too thick, you can stir in a bit of milk or water to loosen it up.
ENJOY!
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raspberry lemon polenta cake
you honestly won't believe how utterly delicious and easy this cake is #shorts #cake #easyrecipe #food
Creamy Polenta & Polenta Cake | Chef Jean-Pierre
Hello There Friends,
Another ESSENTIAL! Polenta can be used in so many different ways and I love replacing Mashed Potatoes with a Soft Polenta. Served in many dishes including the latest BBQ Bourbon Short Ribs. This is a must for any home cook! Let me know what you think in the comments below.
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How To Make Orange & Polenta Cake
How to make a delicious Orange & Polenta Cake. Known in Italy as Amor polenta, Polenta cake is a delicious Northern Italian dessert. Light, fragrant and bursting with flavour, the first part of the name, ‘Amor’ (meaning ‘love’) is a reference to the irresistible taste of the dessert, while the word ‘Polenta’ is a clue to its humble origins.
Started by self-taught patisserie chef, Samina Courtin, Mon Dessert was founded upon her passion for baking. Having realised there was an opportunity to teach the everyday person how to make complex treats easily at home, the Mon Dessert kit was born. That’s why we’re always seeking to challenge and help you develop your dessert making skills, one recipe at a time.
If you want to learn how to become a master at all things dessert, then all you need to do is subscribe to our channel.
Ingredients included:
Agave
Gluten free flour
Polenta
Gluten free baking powder
Flaxseed/linseed
Coconut sugar
Pistachio
You will need to add:
Oil of choice
Oranges
Optional 2 eggs if you prefer a non plant based cake you can swap out the flax
Recommended equipment:
Round 15cm diameter silicone cake mould
Method:
1. Preheat the oven to 175 ºC (350 ºF).
2. Make your flax eggs up with the three sachets of flax/linseed and 60ml warm water. Leave to soak.
3. Line the bottom of a 15cm diameter cake tin with the parchment paper, or take one of our silicone cake moulds.
4. In a bowl, whisk the eggs/flax eggs with the agave and 85ml oil until it forms a homogeneous mixture. Grate in the zest of one of your oranges.
5. Empty the gluten free flour, baking powder and polenta in a bowl and break up any obvious lumps with your fingertips and fold this gently into the wet mixture being careful not to overwork.
6. Transfer the cake batter into the prepared cake tin and bake it in the pre-heated oven at 175 ºC for 25 minutes, or until golden brown on top and an inserted toothpick comes out clean.
7. While the cake is in the oven, you can get on with the orange syrup.
8. In a small saucepan, heat the orange juice and coconut sugar until it is completely dissolved and the mixture is warm.
9. While still warm, prick the polenta cake still in the mould with a toothpick or fork all over, all the way to the bottom of the cake as this allows orange syrup to be absorbed more efficiently.
10. Pour 2/3 of it all over the polenta cake. It will seem like a lot of syrup, but this will eventually be absorbed and make the cake so moreish!
11. Remove it from the cake tin and peel off the parchment. The cake should be syrupy and moist.
12. Pour the remainder of the syrup onto the underside of the cake to ensure that both sides are thoroughly moist and sticky.
13. Decorate with peeled orange slices, crushed pistachio and enjoy!
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How to Make Fluffy Baked Polenta with Red Sauce
Bryan teaches Julia how to make the best Fluffy Baked Polenta with Red Sauce.
Get the recipe for Fluffy Baked Polenta with Red Sauce:
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Gordon Ramsay's Grilled Polenta with Tomatoes and Goat's Curd
Polenta to Italians is what mashed potato is to the British. A simple and interesting dish to try at home.
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