Polenta Poundcake Recipes

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ALMOND POLENTA POUND CAKE



Almond Polenta Pound Cake image

This versatile cake is made even better by the addition of toppings like our Caramelized Pineapple, Warm Chocolate Sauce, or Lemon Curd.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 8-by-4-inch loaf

Number Of Ingredients 11

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 cup cake flour (not self-rising), plus more for pan
1/3 cup almond paste
2/3 cup plus 1 1/2 tablespoons sugar
1/3 teaspoon pure vanilla extract
1/3 teaspoon pure almond extract
2/3 cup heavy cream
4 large eggs, room temperature, separated
1/2 cup coarse cornmeal (polenta)
1 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • Preheat oven to 350 degrees, with rack in lower third. Butter an 8-by-4-inch loaf pan; dust with flour, tapping out excess. In the bowl of an electric mixer, cut almond paste into 2/3 cup sugar with two forks until it resembles coarse meal. Add the butter; using the paddle attachment, beat until soft and light, about 4 minutes.
  • In a medium bowl, whisk together extracts, cream, and egg yolks. With mixer on medium, gradually add cream mixture to butter mixture. In a small bowl, stir together flour, cornmeal, baking powder, and salt. Sift half the flour mixture over butter mixture, and fold to combine. Fold in remaining flour mixture.
  • In another mixing bowl, beat the egg whites and remaining 1 1/2 tablespoons sugar on medium speed until stiff peaks form, 2 to 3 minutes. Fold into batter.
  • Pour batter into prepared pan. Bake until a cake tester inserted in the center comes out clean, about 1 hour. If top begins to brown too much, cover loosely with foil. Let cool before serving.

LEMON POLENTA CAKE



Lemon Polenta Cake image

Fresh lemon juice gives this fluffy polenta cake from Nigella Lawson's "Nigella Kitchen" cookbook its light, tangy flavor.Photo credit: Lis Parsons

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 8

3/4 cup plus 2 tablespoons (1 3/4 sticks) unsalted butter, plus more for pan
1 cup superfine sugar
2 cups almond meal or flour
3/4 cup fine polenta or cornmeal
1 1/2 teaspoons baking powder (gluten-free, if necessary)
3 extra-large eggs
Zest and juice of 2 lemons
1 heaping cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees. Line the base of a 9-inch springform pan with parchment paper and butter sides; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and superfine sugar until pale and fluffy.
  • In a medium bowl, mix together almond meal, polenta, and baking powder. Add some of the almond meal mixture to the bowl with the butter mixture and beat to combine. Add one egg and mix until combined. With the mixer on low, continue alternating adding remaining almond meal mixture and 2 eggs; mix until well combined. Add lemon zest and mix just to combine.
  • Pour batter into prepared pan and transfer to oven; bake until a cake tester inserted into the center comes out with just a few crumbs and cake begins to pull away from sides of the pan, about 40 minutes. Transfer to a wire rack to cool.
  • Meanwhile, in a small saucepan, mix together lemon juice and confectioners' sugar; place over medium heat and bring to a boil. Cook, stirring, until sugar is dissolved; remove syrup from heat.
  • Using a cake tester, prick holes all over the top of the cake; pour warm syrup over cake and let cool completely. Remove from pan and serve.

LEMON POLENTA CAKE



Lemon Polenta Cake image

A syrupy lemon thrill that is my favorite! This cake recipe uses ground almonds instead of flour.

Provided by kiminal

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 12

Number Of Ingredients 9

2 ⅔ cups turbinado sugar
1 pound butter, room temperature
6 eggs, room temperature
5 cups almond meal
1 ⅓ cups fine cornmeal
1 teaspoon baking powder
½ teaspoon salt
6 lemons, juiced and zested
¾ cup superfine sugar

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.

Nutrition Facts : Calories 774.1 calories, Carbohydrate 86.7 g, Cholesterol 163.2 mg, Fat 41.9 g, Fiber 3.2 g, Protein 23.5 g, SaturatedFat 21 g, Sodium 409.3 mg, Sugar 54.5 g

PLUM AND POLENTA CAKE



Plum and Polenta Cake image

Provided by Stanley Tucci

Categories     Cake     Dessert     Bake     Plum     Hominy/Cornmeal/Masa     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 12

1/2 cup plus 2 tablespoons finely ground cornmeal or semolina flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
Pinch of kosher salt
13 tablespoons butter, softened
3/4 cup granulated sugar
4 large egg yolks
2 large eggs
1 teaspoon grated lemon zest
1 teaspoon pure vanilla extract
4 plums, cut in half and pitted
2 tablespoons packed light brown sugar

Steps:

  • 1. Preheat the oven to 350 °F. Grease and lightly flour an 8 x 2-inch round cake pan or an 8-inch springform pan, tapping out any excess flour. Set aside.
  • 2. In a small bowl, toss the cornmeal, all-purpose flour, baking powder, and salt. Set aside.
  • 3. In a large bowl, beat the butter and granulated sugar together with an electric mixer, until pale yellow and creamy, about 5 minutes. Scrape down the sides of the bowl with a rubber spatula and add the egg yolks, one at a time, beating after each addition. Scrape down the sides of the bowl and add the whole eggs, one at a time, beating after each addition. Mix in the lemon zest and vanilla. Add the dry ingredients and blend until just combined.
  • 4. Spread the batter in the prepared pan. Place the plum halves, skin side down, at even intervals on top of the batter. Sprinkle the brown sugar on top of the fruit and batter. Bake until the cake is golden brown on top and a toothpick inserted in the center comes out clean, about 45 minutes.

LEMON POLENTA POUND CAKE



Lemon Polenta Pound Cake image

This cake was created by Shanna Masters, served at a dinner honoring some of San Francisco's top chefs. It is best when allowed to "mellow" for a day. I serve it sliced, with a light spreading of Lemon Curd, topped with heavy whipped cream (preferably not from a can) and fresh blueberries or raspberries. Be careful not to over-bake this cake, or it will be dry. Bottled lemon juice may be used in place of fresh lemon juice.

Provided by Graciebonica

Categories     Brunch

Time 1h20m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 13

1/2 cup yellow cornmeal
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs, separated
1/2 cup butter
2 tablespoons grated lemon zest
1 1/4 cups sugar
6 tablespoons fresh lemon juice
2 tablespoons evaporated milk
whipped heavy cream
lemon curd
blueberries or raspberries

Steps:

  • Preheat the oven to 350°F
  • Line a 9x5-inch loaf pan with parchment or waxed paper.
  • Combine the cornmeal, flour, baking soda and salt; set aside.
  • Beat the egg whites until stiff; set aside.
  • Cream the butter, sugar and lemon zest until fluffy, then add the egg yolks and mix well.
  • Add the lemon juice and milk alternately with the dry ingredients.
  • Blend just until the dry ingredients are moistened.
  • Carefully fold in the beaten egg whites.
  • Spoon the batter into the prepared pan.
  • Bake for 50 to 60 minutes, or until a toothpick inserted near the center of the cake comes out clean.
  • Let the cake cool for 15 minutes in the pan before turning out on a rack to cool.
  • Remove the lining paper and cool completely.
  • Slice, spread with lemon curd, top with whipped cream and berries.

POLENTA POUND CAKE WITH PEACH TOPPING AND MASCARPONE WHIPPED CREAM



Polenta Pound Cake with Peach Topping and Mascarpone Whipped Cream image

Provided by Michael Symon : Food Network

Categories     dessert

Time 2h40m

Yield about 9 servings

Number Of Ingredients 19

Nonstick cooking spray, for the pan
1 cup all-purpose flour
1 cup instant polenta
1 3/4 teaspoons baking powder
1/2 teaspoon kosher salt
10 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs plus 1 large egg yolk
1 cup whole-milk ricotta
1/4 cup Greek yogurt
2 teaspoons vanilla extract
Zest of 1 orange
12 ounces orange marmalade
Juice of 1 orange
1 peach, pitted and sliced
2 cups heavy cream
2 tablespoons confectioners' sugar
1/3 cup mascarpone
1 teaspoon vanilla extract

Steps:

  • Set up a grill for cooking over indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • Spray the bottom of a loaf pan with the cooking spray; line with parchment paper, then spray with cooking spray one more time. Set aside.
  • Whisk together the flour, polenta, baking powder and salt. Set aside. To a stand mixer fitted with a paddle attachment, add the butter and granulated sugar. Cream until pale and fluffy, about 5 minutes. Add the eggs and egg yolk and beat again to fully incorporate. Add the ricotta, Greek yogurt, vanilla and orange zest and beat again to combine, scraping down the sides and bottom of the bowl. Add the dry ingredients and mix by hand to incorporate. Pour the batter into the prepared loaf pan, then place on the indirect-heat side of the grill, close the lid of the grill and bake until set and a toothpick inserted in the center comes out clean, 50 minutes to an hour. Remove from the grill and let cool completely.
  • For the peach topping: Meanwhile, add the marmalade, orange juice and peaches to a pot, place over indirect heat and bring to a gentle simmer for the flavors to meld together, 3 to 5 minutes.
  • Make the mascarpone whipped cream: Beat the heavy cream and confectioners' sugar with a blender until whipped cream forms. Fold in the mascarpone and vanilla.
  • Remove the cake from the pan, then slice and serve with the peach topping and mascarpone whipped cream spooned over the top.

POLENTA PANCAKES



Polenta Pancakes image

Provided by Mark Bittman

Categories     breakfast, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

1/2 cup cornmeal
Salt
1 tablespoon sugar, optional
1 1/2 cups flour
1 teaspoon baking powder
2 eggs
1 1/4 cups milk, more as needed
Butter or olive oil as needed

Steps:

  • Combine cornmeal in a small saucepan with 1 1/2 cups water and a pinch of salt. Whisk until smooth while bringing to a boil over medium heat, then continue to stir for about 10 minutes. Turn heat off and let cool.
  • Heat a griddle or large skillet over medium-low heat. In a bowl, mix sugar, flour, baking powder and a little salt. Beat eggs into cornmeal, then stir in milk. Add to flour mixture and stir to combine, adding milk if necessary to make a batter.
  • Add about 1 tablespoon butter or oil to griddle. When hot, add batter by large spoon. Cook until lightly browned on bottom, 3 to 5 minutes, then turn and brown second side. Repeat, using more butter or oil.

Nutrition Facts : @context http, Calories 337, UnsaturatedFat 3 grams, Carbohydrate 55 grams, Fat 7 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 390 milligrams, Sugar 4 grams, TransFat 0 grams

SWEET OR SAVORY POLENTA CAKE



Sweet or Savory Polenta Cake image

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.

Provided by westcoastgirl

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 40m

Yield 8

Number Of Ingredients 8

3 tablespoons unsalted butter, melted
7 ounces polenta
½ cup all-purpose flour
1 ½ teaspoons baking powder
1 tablespoon white sugar
1 teaspoon salt
1 ¼ cups milk
2 eggs

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish with some of the melted butter.
  • 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.
  • Bake in the preheated oven until lightly browned, about 30 minutes.

Nutrition Facts : Calories 202.8 calories, Carbohydrate 26.4 g, Cholesterol 57.2 mg, Fat 8.1 g, Fiber 1.7 g, Protein 6.4 g, SaturatedFat 4.1 g, Sodium 614.5 mg, Sugar 4.5 g

THE MOST ADAPTABLE ONE-BOWL CORNMEAL POUNDCAKE



The Most Adaptable One-Bowl Cornmeal Poundcake image

Is it cake time yet? Cake is comforting in a way that a tart or cookies are not, and this is especially true of loaf cakes, which you can convince yourself is just like bread. Slices of it fit in the toaster, so really, what's the difference? This citrus-scented cornmeal number is endlessly adaptable - use whatever fat you have on hand, dairy or light, bright flavoring you have on hand - and requires just one bowl. It's wonderful in slices, but extra nice toasted and buttered for breakfast.

Provided by Melissa Clark

Categories     breakfast, cakes, dessert

Time 1h

Yield 1 (9-inch) loaf

Number Of Ingredients 12

1 cup/200 grams granulated sugar
An orange, lime or lemon (optional)
1/2 cup/120 milliliters liquid fat (olive oil, coconut oil, sunflower oil, melted butter, whatever you've got)
2 eggs
1/2 cup/120 milliliters plain yogurt, buttermilk, sour cream, or 1/2 cup whole milk mixed with 1 tablespoon lemon juice
A dash of vanilla or almond extract, or use brandy (optional)
1/4 teaspoon grated nutmeg (optional)
1/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 cup/60 grams cornmeal
1 1/4 cup/160 grams all-purpose flour

Steps:

  • Heat oven to 350 degrees, and grease and flour a 9-inch loaf pan. (Or grease and line it with parchment.)
  • In a big bowl, add the sugar, and grate the zest from the orange, lemon or lime into the bowl. If you need a little aromatherapy, work the zest into the sugar with your fingers. (This technique is supposed to infuse the citrus into the sugar.)
  • Add the fat, eggs, and yogurt to the bowl, along with the extract and nutmeg, if you like.
  • Whisk in the salt, baking soda, baking powder and cornmeal. Once smooth, whisk in flour.
  • Scrape the batter into the prepared pan, and bake for 45 minutes to an hour. Let it (mostly) cool in the pan. Then slice off a thick piece, butter it and let yourself be soothed.

ALMOND-POLENTA POUND CAKE



Almond-Polenta Pound Cake image

Yield Makes one 4 x 8-inch loaf

Number Of Ingredients 11

1/2 cup (1 stick) unsalted butter, room temperature, plus more for the pan
1 cup cake flour (not self-rising), plus more for the pan
1/3 cup almond paste (3 1/4 ounces)
2/3 cup plus 1 1/2 tablespoons sugar
1/3 teaspoon pure vanilla extract
1/3 teaspoon pure almond extract
2/3 cup heavy cream
4 large eggs, room temperature, separated
1/2 cup coarse cornmeal (polenta)
1 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • Preheat the oven to 350°F with a rack in the lower third. Butter an 8 × 9 4-inch loaf pan; dust with flour, and tap out excess. In the bowl of an electric mixer, cut the almond paste into 2/3 cup sugar with 2 forks until it resembles coarse meal. Add the butter; using the paddle attachment, beat until soft and light, about 4 minutes.
  • In a medium bowl, whisk together the extracts, cream, and egg yolks. With the mixer on medium, gradually add the cream mixture to the butter mixture. In a small bowl, stir together the flour, cornmeal, baking powder, and salt. Sift half the flour mixture over the butter mixture, and fold to combine. Fold in the remaining flour mixture.
  • In another mixing bowl, beat the egg whites and remaining 1 1/2 tablespoons sugar on medium speed to stiff peaks, 2 to 3 minutes. Fold into the batter.
  • Pour the batter into the prepared pan. Bake until a cake tester inserted in the center comes out clean, about 1 hour. If the top begins to brown too much, cover loosely with foil. Let cool before serving.

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From janiesmill.com


POLENTA POUNDCAKE – RECIPES NETWORK
2018-08-10 Ingredients. 1 1/2 cups all-purpose flour; 3/4 cup polenta, fine grind; 1 teaspoon baking powder; Pinch salt; 3/4 cups sweet unsalted butter (1 1/2 sticks)
From recipenet.org


HOW TO BAKE THIS CRAZY GOOD POLENTA BISCUITS? - ITALIAN FOOD FAST
Method. Set up your food processor, place the polenta inside first, then the softened cubed butter, then the icing sugar and the egg yolk, then add all other ingredients. Using the PULSE button blitz for a few seconds at the time, until the mixture is well mixed and resemble scrambled eggs. Prepare a double layer of cling film on the worktop ...
From italianfoodfast.com


POLENTA POUNDCAKE W/HONEY-LEMON PEARS RECIPE
2016-05-21 What Makes This Polenta Poundcake W/honey-lemon Pears Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Polenta Poundcake W/honey-lemon Pears. Ready to make this Polenta Poundcake W/honey-lemon Pears Recipe? Let’s do it! Oh, before I forget…If …
From bakerrecipes.com


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