Polenta…a useful, healthy and versatile ingredient.
Polenta, a healthy, versatile and useful ingredient. A staple of the typical Italian storecupboard, Polenta has its roots in the peasant cuisine of northern Italy. It is made by griding corn into a flour or meal and has a subtle, sweet flavour and rich, golden yellow colour.
Polenta is an incredibly versatile ingredient….cook until a rich and creamy texture is achieved for an alternative to mashed potato, cook and allow to set before slicing and frying for great chips, fried or wedges, or add as a topping on desserts or pies for a great, crunchy texture.
Why not give this recipe a go!:
250g unsalted butter
250g golden caster sugar
4 large eggs
140g of POLENTA
200g of plain flour
2tsp of baking powder
zest and juice of 2 oranges (set aside 100ml for a final glaze)
Heat oven to 160C/140C fan/gas 3. Line the base and sides of a round 23cm cake tin with baking parchment. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix thoroughly. Once the mixture is combined, add all the dry ingredients and the zest and juice after you have measured off 100ml for the glaze.
Transfer the mixture to the tin, spread evenly, then cook for about 45 mins or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and turn out onto a wire rack to cool.
To make the glaze, put the juice and sugar in a medium saucepan and bring to the boil. Let it simmer for 5 mins, then remove from the heat and allow to cool. Drizzle the orange glaze over the top of the cooled cake.