POLENTA CAKES RECIPE RECIPES

Steps:

• 1. Spray a 9x 13 pan with olive oil spray. Preheat oven to 400 degrees F.
• 2. In a heavy saucepan, whisk together the polenta (yellow cornmeal) and water and place over medium heat. Bring slowly to a boil, whisking often to prevent lumps from forming. Reduce the heat to low and simmer uncovered, stirring occasionally, for just a few minutes until smooth.
• 3. Season with salt and black pepper and cheese and stir together. carefully pour into the hot prepared skillet or dish.
• 4. Pour into prepared pan.
• 5. Bake for 40 minutes.
• 6. Allow to cool completely.
• 7. Cut into squares, triangles or rounds or really any shape you like.
• 8. Heat a nonstick skillet with the oil over high heat. Put 4 cakes in at a time. Cook 2-3 minutes per side or until well browned. Repeat with remaining cakes.

Steps:

• Preheat an oven to 300 degrees F (150 degrees C). Line the bottom of a 10-inch cake pan with parchment paper.
• Beat the sugar and butter with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.
• In a separate bowl, combine the almond meal, cornmeal, baking powder, salt, and lemon zest. Gently fold it into the butter mixture, stirring just until combined.
• Pour the batter into the prepared pan and bake in the preheated oven until the cake is golden and a toothpick inserted into the center comes out clean, 90 to 120 minutes.
• While the cake is baking, combine the lemon juice and superfine sugar in a saucepan. Bring to a boil over medium-high heat and boil until the sugar has dissolved and the liquid is reduced by half. Remove from heat.
• Remove the cake from the oven and use a skewer or toothpick to prick holes in the cake. Pour the lemon syrup over the surface. Allow the cake to cool in the pan completely before serving.