Homemade Lemon Polenta Cake Recipe (2024)

FAQs

What is polenta cake made of? ›

Polenta cake is made from polenta (ground cornmeal), almond flour, eggs, sugar, and either butter or olive oil.

Packages labeled polenta mean that the grind of the corn is appropriate to make the polenta dish, but you can substitute regular medium or coarsely-ground cornmeal instead. Don't use finely ground cornmeal or corn flour which have too fine of a consistency and will give the finished dish a pasty texture.

Unfortunately as it is gluten free it is likely to sink slightly as it cools. In regular cakes the proteins in the gluten set as the cake bakes, keeping the shape of the cake. But gluten-free cakes lack the same structure so generally sink slightly as they cool.

Quick-cook or instant polenta takes just a few minutes to make as it comes part cooked, but purists may sniff at such a shortcut. This varient is, however, ideal for using in cakes. Polenta also comes ready-made in tubes or blocks, ready to be sliced and reheated.

Polenta is a healthful food choice with several nutritional benefits. Polenta may be good for health as it contains fiber and protein. It is also rich in complex carbohydrates, low in fat, and more. Polenta is cooked cornmeal that can be eaten as a side or used in a variety of recipes, from bread to desserts.

NOTE: The cooked polenta should not be gritty and should have the consistency of cake batter or loose mashed potatoes. If it is too runny it will not set well, will be difficult to hold its shape during cutting and will likely fall apart when frying.

Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine.

Uncooked polenta makes a delicious addition or gluten-free alternative to flour in cakes, biscuits and pastries. Cakes made with polenta tend to be moist and dense with a pleasantly grainy texture.

You want coarse, stone-ground yellow corn to make the most delicious polenta. Instant polenta is parboiled, and while it does cook in less time than it takes to boil water, the trade-off is that the final product is often a gummy, gloopy mess. So, always avoid it. For the real deal, the extra time is worth it.

If your cake was cooked to the proper temperature, chances are it is still edible even if it sunk in the center. Check that it's baked through the middle, then try a small piece of your cake. It might not taste good if the ingredient measurements were off. Notice the texture to make sure it's not too dense or spongy.

How do you make Martha Stewart polenta? ›

In a large, deep saucepan, bring 5 cups of water to a boil. While whisking constantly, add polenta in a slow, steady stream. Reduce heat to medium, cook until thickened, stirring occasionally with a wooden spoon, about 15 minutes. Remove pan from heat and stir in cheese, heavy cream, and butter.

The difference between them comes down to the grain itself. Instant or quick-cooking polenta will be finely ground, resembling regular cornmeal, so that it can absorb the cooking liquid in just a matter of minutes. Traditional-style polenta grains will be medium- or coarse-ground for the best texture.

Fine polenta, sometimes called cornmeal, is available in most supermarkets and is made from dried and ground up maize kernels. If you can't get hold of any, just substitute the polenta and plain flour for 225g self-raising flour and leave out the baking powder.

Polenta is cornmeal made from ground flint corn. Typically, it's coarsely ground yellow corn, but sometimes it's finely ground yellow or white corn.

Polenta is a northern Italian dish made of coarsely ground corn. Freshly cooked, polenta is soft and creamy, like porridge or mush, and makes a terrific bed for sauces. It's a good gluten-free substitute for just about any dish that calls for pasta.

Differences between cornmeal and polenta

Cornmeal is made by grinding dried corn kernels – yellow, white or blue – into fine, medium and coarse textures, while polenta is made from a specific variety of corn called flint corn. Polenta also has a coarser texture than most types of cornmeal.

Yes, cake for breakfast. Amor Polenta, or as it's known in its area of origin in northern Lombardy, Dolce Varese, is a simple cake made with a trinity of 'flours' that makes it both rustic and delicate at the same time.