Sweet or Savory Polenta Cake

This polenta cake can be made sweet or savory - either serve with fresh fruit and honey or omit the sugar and serve with a hearty soup in place of bread.



Step: 1

Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish with some of the melted butter.

Step: 2

Combine polenta, flour, baking powder, sugar, and salt in a bowl. Whisk milk, eggs, and remaining melted butter together in a second bowl. Add flour mixture and briefly stir batter until well combined. Pour batter into the prepared baking dish.

Step: 3

Bake in the preheated oven until lightly browned, about 30 minutes.


Per Serving: 203 calories; protein 6.4g; carbohydrates 26.4g; fat 8.1g; cholesterol 57.2mg; sodium 614.5mg.

The best flavour of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which not always getting bigger as well as white bread.

To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.

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