HARD POLENTA CAKES WITH TALEGGIO AND CHERRY TOMATOES
Steps:
- Combine the milk, 1/2 cup water, the cayenne and bay leaf in a medium saucepan. Bring to a boil and season generously with salt. You want to take the seasoning to the edge of too salty in this case; to do this you MUST taste as you go! Polenta acts like a "salt eraser"; if you don't salt abundantly in this early step, you'll never recover.
- When the liquid comes to a boil, gradually sprinkle in the polenta, whisking constantly. Once the polenta is combined, IMMEDIATELY switch over to a wooden spoon and stir frequently until the polenta thickens, 30 to 35 minutes. Taste the polenta to see if it's cooked through. If it still feels mealy and grainy, add some more milk or water and continue to cook for another 10 minutes. Repeat this process as needed until the polenta feels smooth on your tongue. Remove the bay leaf and stir in the mascarpone and Parmigiano-Reggiano, then remove from the heat.
- Line a 7-inch square baking pan with plastic wrap. Pour the polenta into the pan and cover with plastic, pressing down so the plastic sits on the surface of the polenta. Chill until set, at least 45 minutes. (All of this can totally be done ahead of time, like yesterday!)
- Preheat the oven to 400 degrees F.
- Cut the cooled polenta into 1-inch squares. Place the squares on a baking sheet and top each with a piece of taleggio. Put the cherry tomatoes on a separate baking sheet and toss them with olive oil. Bake both the polenta squares and the tomatoes for 10 minutes. The tomatoes should be hot, starting to relax and getting a little squishy, and the taleggio should be nicely melted. Place the polenta cakes on a serving dish, top each square with a tomato half, and garnish each with a little sprinkey-dink of coarse sea salt and chives.
HARD POLENTA CAKES
Provided by Anne Burrell
Categories appetizer
Time 3h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a saucepan combine the milk, water, bay and cayenne. Bring the mixture to a boil over low heat and season generously with salt. Take the seasoning to the edge of too salty. To do this you MUST taste as you go. Polenta acts as a salt eraser, if you don't season abundantly here you will never recover from it.
- Once the liquid is at a boil and is seasoned appropriately, sprinkle in the polenta whisking constantly. Once the polenta is combined switch over to a wooden spoon and stir frequently until the polenta has become thick. Taste the polenta to see if it has cooked through. If it still feels mealy and grainy, add some more milk or water and cook it to a thick consistency. Repeat this process, as needed, until the polenta feels smooth on your tongue, about 30 minutes. Remove the bay leaf and stir in the chopped sage and mascarpone.
- Line a 7 by 7-inch square pan with plastic wrap. Pour the polenta into the prepared pan. Cover the top with more plastic smoothed onto the surface of the polenta. Chill in the refrigerator until needed. (All of this can totally be done ahead of time, like yesterday! Cool!)
- When ready to use, remove the polenta from the pan and cut into desired shapes. Coat a nonstick saute pan with olive oil and bring to medium-high heat. Once the pan is hot and starting to smoke just a little, add the polenta shapes. Cook the polenta on both sides and finish by sprinkling with a little bit grated Parmigiano. Transfer to a serving platter and serve while hot.
- What a corncake!!!!
SWEET POLISH CHERRY CAKE
A delicious homemade Polish cake with cherries for the whole family.
Provided by Plvic-52
Categories World Cuisine Recipes European Eastern European Polish
Time 1h5m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, whisk 1 cup sugar, flour, baking powder, and baking soda together until evenly combined.
- Melt butter in a skillet over medium heat. Cook and stir the pitted cherries in the butter until they are tender, sprinkling them with 1 tablespoon of sugar, 8 to 10 minutes. Set aside.
- Form a well in the center of the dry ingredients, and pour in 1/2 cup olive oil, eggs, and yogurt; use your fingers to lightly stir the liquid ingredients into the flour mixture to make a soft dough. Scrape the batter into a 9x12-inch baking dish. Drizzle the batter with 1 tablespoon of olive oil, and top with the cherries.
- Bake in the preheated oven until the cake is set and golden on top, about 40 minutes. A toothpick inserted into the center of the cake should come out clean.
Nutrition Facts : Calories 313.3 calories, Carbohydrate 42.9 g, Cholesterol 65.4 mg, Fat 13.6 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 2.7 g, Sodium 229.3 mg, Sugar 22.3 g
CHERRY BLOSSOM CAKE
A gluten-free light bake that uses polenta in place of flour and orange blossom to flavour a drizzle syrup
Provided by Cassie Best
Categories Afternoon tea, Treat
Time 1h25m
Yield Cuts into 10 slices
Number Of Ingredients 15
Steps:
- Heat oven to 160C/140C fan/gas 3. Use a little of the butter to grease a deep 23cm cake tin and line with baking parchment. Mix the cherries and 50g of the polenta, then set aside.
- In a large bowl, combine the butter and sugar with an electric whisk until pale and fluffy. Add the eggs, one at a time, mixing well between each addition. Add the remaining polenta, the almonds, baking powder, yogurt, orange blossom water, orange juice and cherry mix, and stir everything until just combined. Tip into the tin, smooth the top and bake for 45 mins or until a skewer comes out clean.
- Meanwhile, make the syrup. Boil the orange juice and sugar for a few mins until the sugar has dissolved. Remove from the heat, add the orange blossom water and let cool. When the cake is done, remove from the oven and pour over the syrup. Leave to cool in the tin for 20 mins, then transfer to a wire rack to cool completely.
- To make the cherry icing, put the cherries and icing sugar in a small food processor and blend until smooth. Drizzle all over the cake, then top with whole cherries. Will keep for up to 5 days in a cake tin.
Nutrition Facts : Calories 591 calories, Fat 29 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 55 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.9 milligram of sodium
More about "cherry polenta cake recipes"
CHERRY POLENTA CAKE - BETTER HOMES & GARDENS
From bhg.com
Servings 12Total Time 25 mins
- In a small bowl, combine dried cherries and grappa. Cover and let stand for 30 minutes. Drain cherries, reserving 1 tablespoon of the grappa to use in the Grappa Whipped Cream. Set cherries aside.
- Meanwhile, preheat oven to 350 degrees F. Grease the bottom and side of a 9-inch springform pan that has a removable bottom; set aside. In a medium bowl, stir together flour, cornmeal, baking powder, and salt; set aside.
- In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, rosemary, and vanilla; beat until combined, scraping side of bowl occasionally. Add eggs one at a time, beating well after each addition. Beat in sour cream. Gently stir in flour mixture. Pour batter into the prepared pan, spreading evenly. Sprinkle with the drained cherries.
- Bake about 40 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 20 minutes. Using a small sharp knife, loosen edge of cake from side of pan. Remove side of pan; cool cake for 20 minutes more.
CHERRY ALMOND POLENTA CAKE - EAT LOVE EAT
From eatloveeats.com
Ratings 8Category DessertCuisine BritishTotal Time 2 hrs
- Preheat oven to 180°C/350°F (160°C/320°F if using a fan/convection oven - this is very important). Grease a 23cm/9" cake tin and line the base with parchment paper.
- Place the ground almonds, polenta, plain flour, caster sugar, baking powder and salt into a large mixing bowl. Whisk thoroughly to combine.
- In a separate bowl, whisk the eggs with the melted butter, vanilla extract and lemon zest until smooth and well combined.
- Pour the wet ingredients to the bowl with the dry ingredients and stir with a wooden spoon until combined.
CHERRY POLENTA CAKE RECIPE | MICHAEL SYMON | COOKING …
From cookingchanneltv.com
5/5 (1)Total Time 1 hrCategory DessertCalories 402 per serving
POLENTA CAKE WITH APPLES AND CHERRY COMPOTE | FORKS …
From forksoverknives.com
SOUR CHERRY POLENTA CAKE RECIPE - GOOD. FOOD. STORIES.
From goodfoodstories.com
CRISPY POLENTA CAKES WITH CHERRY-AND-MUSHROOM RAGU
From cookinglight.com
ERIN MCDOWELL'S CLEMENTINE POLENTA CAKE - FOOD NETWORK
From foodnetwork.com
NIGEL SLATER’S CHERRY PIE AND CAKE RECIPES | FOOD | THE GUARDIAN
From theguardian.com
POLENTA-APPLE CAKE WITH CRANBERRY-CHERRY COMPOTE
From williams-sonoma.com
CHERRY, LEMON AND POLENTA CAKE | TESCO REAL FOOD
From realfood.tesco.com
52 DAZZLING CHERRY RECIPES | COOKING LIGHT
From cookinglight.com
POLENTA CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SWEET POLENTA CAKE WITH CHERRY SAUCE - ONE GREEN PLANET
From onegreenplanet.org
CHERRY-OLIVE OIL POLENTA CAKE - OPRAH.COM
From oprah.com
10 DELICIOUS POLENTA RECIPES, FROM SCALLOPS TO CHERRY BLOSSOM CAKE ...
From theguardian.com
You'll also love