Soft polenta cake

Name: Soft polenta cake
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8
Ingredients: Bramata corn flour 3 cups; Sugar 1 cup; Eggs medium 4; Greek yogurt 0% fat 1 ½ cup; Butter 8 tbsp; Powdered yeast for sweets 2 ½ tsp; Lemon peel 1; Fine salt to taste

Vegetarian

Difficulty: Average
Prep time: 30 min
Cook time: 60 min
Serving: 8 persone
Cost: Low

PRESENTATION

There are those who prefer polenta in a classic style or concia style, and we should remember that it's not always pure but also a great companion for sausages or beans. Today, however, we present you with the soft polenta cake, a delicious sweet version perfect for breakfast and snacks. Not everyone knows that cornmeal, as strange as it may seem, works wonderfully in non-salty versions, as in this case or when we talked about the Lombard amor polenta or pan meino. In the version we propose today, the cake with cornmeal will be soft and lemon-scented, but its texture will have a rough consistency, thanks to the coarse ground cornmeal. This type of coarse milling flour results in a more rustic finish. Exactly the kind of result we wanted from our soft polenta cake because, after all, as they say in Lombardy, "la polenta la fa la tàola contenta" (polenta makes the table happy).

INGREDIENTS
Ingredients for a 24cm mold: Bramata corn flour 3 cups (400 g); Sugar 1 cup (200 g); Eggs 4 - medium; Greek yogurt 0% fat 1 ½ cup (350 g); Butter 8 tbsp (110 g); Powdered yeast for sweets 2 ½ tsp (12 g); Lemon peel 1; Fine salt to taste

Preparation

How to prepare Soft polenta cake

To prepare the soft polenta cake, start by sifting the coarse cornmeal with the baking powder and a pinch of salt in a bowl, mix and set aside. Then melt the butter in a saucepan or microwave and let it cool. Now, place the eggs and grated lemon zest in a bowl, use a whisk to beat while gradually adding the sugar. After about 5 minutes, gradually pour in the previously melted and now cooled butter, and mix everything together. At this point, lower the whisk speed and incorporate the dry mixture one tablespoon at a time, alternating with Greek yogurt. Continue beating until you obtain a smooth and homogeneous batter. Grease a 9.5-inch diameter pan, dust it with cornmeal, and pour in the batter, leveling the surface with the back of a spoon. Transfer to a preheated oven at 340°F for 60 minutes. Check the baking with a toothpick test, and when it's dry, you can remove the cake and let it cool before unmolding; then let it cool on a rack. Your soft polenta cake is ready; it just needs a sprinkle of powdered sugar!

Storage

The soft polenta cake can be stored in a cool place for 3-4 days.

Advice

If you want to give your soft polenta cake an extra kick, just add chocolate chips, candied or dried fruit, or even finely chopped nuts. If you prefer a more delicate texture, you can use fioretto cornmeal, or even fumetto if available, instead of the coarse ground cornmeal.

For the translation of some texts, artificial intelligence tools may have been used.

Soft polenta cake

PRESENTATION

How to prepare Soft polenta cake

Storage

Advice

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