Trota Di Polenta
Submitted by dpalsto
Italian polenta cake made with cornmeal and buttermilk, topped with a warm raspberry-blackberry sauce spiked with raspberry schnapps. Rustic, golden, and begging for a scoop of gelato.
YIELD
10 servingsPREP
40 minCOOK
40 minREADY
Polenta isn’t just for savory dishes. In Italian baking, cornmeal makes a rustic, golden cake with a slightly gritty crumb that’s completely addictive.
This version mixes cornmeal with flour, buttermilk, butter, and egg yolks for a tender, fragrant cake with a whisper of nutmeg and vanilla.
Then comes the sauce: raspberries and blackberries get blended with orange juice, thickened with cornstarch, and finished with a splash of raspberry schnapps. Half the berries go in whole so you get those gorgeous bursts of fruit in every spoonful.
Slice the cake, ladle the sauce over the top, and you’ve got a Northern Italian dessert that feels both homey and special.
Chef Tips
- Let the cake cool completely before slicing. It’s tender and crumbly when warm and needs time to set up.
- The berry sauce can be made ahead and reheated gently. It thickens as it cools, so add a splash of water when warming.
- A scoop of vanilla gelato or a dollop of mascarpone alongside the warm sauce takes this from great to unforgettable.
Ingredients
Directions
To make the cake:
Preheat oven to 350℉ (180℃).
Add butter, sugar and egg yolks into a mixing bowl.
Beat until fluffy.
Add the vanilla. and mix well.
In a seperate bowl, mix the flour, cornmeal, and baking soda, Mix the dry mixture with the wet mixture in step 1 along with the buttermilk. Add the ingredients a little at a time and mix well. Spray a 9 inch round pan with the cooking spray. Bake in oven for about 40 minutes or until a toothpick comes out clean when inserted. Cool for a bit then remove from pan to cool completely. To make the sauce: In a blender add half the berries, orange juice and the water. Blend until smooth. In a small pot add the cornstarch and sugar; mix. Then slowly add the mixture from step 1 while whisking together. Using medium heat bring the mixture to a boil. Cook at least a minute until thickened. Add the rest of the berries and the schnapps.
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