Polenta Cake
A savory and slightly sweet baked polenta cake that’s perfect as a side or a light dessert.
Nutrition
Calories: 200cal
Carbohydrate: 25g
Protein: 4g
Fat: 9g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
15 min Prep
40 min Cook
55 min Total
8 Servings
Ingredients
- 2 cups water
- 1 cup milk
- 1 cup polenta (coarse cornmeal)
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, plus more for greasing
- 1 cup ricotta cheese
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with butter.
- In a medium saucepan, bring 2 cups of water and 1 cup of milk to a gentle boil over medium heat.
- Gradually whisk in 1 cup of polenta, stirring continuously to prevent lumps.
- Add 1/2 cup of sugar and 1/2 teaspoon of salt. Reduce the heat to low and continue to stir until the mixture thickens, about 5 minutes.
- Remove the saucepan from heat and stir in 1/4 cup of unsalted butter until melted. Set aside to cool slightly.
- In a mixing bowl, combine 1 cup of ricotta cheese, 2 large eggs, and 1 teaspoon of vanilla extract. Add the zest of 1 lemon for a hint of brightness.
- Gently fold the cooled polenta mixture into the ricotta mixture using a spatula. Mix until well blended.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula for even baking.
- Bake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.
- Optional: Dust the top with powdered sugar before serving for a sweet finishing touch.
