A really unique and simple cake using polenta flour which lends a particular crumb and texture. Of course, this is more of a healthful and whole grain cake than just a regular flour one. Doesn’t mean you can eat loads of it, but probably a bit more than normal, surely.
As always, I would recommend you use polenta at least one time I baking because it’s quite curious how satisfying the slightly crunchy texture actually is. Wouldn’t think, but it works well in sweet dishes. You can also make a great sweet porridge out of it with dried fruit and nuts for the morning.
Basically course cornmeal, you may find it in many shops under that name too, though it’s polenta in northern Italy where it has traditionally been used as a staple in the diet. We love polenta in our household. I often layer it with tomato sauce in an oven bake, sometimes make a pot, let it set and fry it, or my very favourite for some reason; cornbread. Just love the stuff..