This recipe for Strawberry Polenta Cakes is a delicious sweet twist on the usual polenta recipes out there.
Drizzled with maple syrup and custard they make for a delicious dessert. Cut the custard and you have a tasty breakfast treat.
The thought of sweetening polenta has never crossed my mind but it kind of made perfect sense when I saw the recipe on What Should I Eat for Breakfast Today (how amazing is that name for a blog). Marta’s blog is a joy to read and the photography an absolute visual feast. I want to photograph like that…
I adapted the recipe slightly and replaced the cinnamon with vanilla extract (I wanted to use a pod but did not have one but think it is a better option than using extract purely for visual purposes.) I chucked out the goji berries as I did not think they would add anything to the dish and to make things easier I just grilled the top of the pudding instead of frying each square as I thought it would be a mission with the strawberries falling out when turning over.
One tip is not to place the strawberries too close to each other in the dish. Keep space so you can get the polenta in between the strawberries and not just on top. Serve the cakes with fresh strawberries for added splashes of colour and texture. Eat the cakes warm or at room temperature – it gets a bit rubbery when it cools down and gets cold.
- 1 cup polenta
- 2 cups full cream milk
- 2 cups water
- ? cup sugar
- ½ tsp vanilla extract
- good pinch of salt
- 200g strawberries, halved
- melted butter for grilling
- fresh strawberries to serve
- Line a 20 x 30cm rectangle pie dish with baking paper and place the strawberries cut side down
- Mix the polenta, milk, water, sugar, salt and vanilla in a pot and bring to the boil
- Turn down the heat and cook the polenta for about 15 minutes while stirring until thick and smooth
- Pour the polenta over the strawberries and smooth the top
- Let it stand for an hour
- Preheat the oven grill
- Brush the top of the polenta with butter and place under the grill until golden brown
- Turn the polenta out, cut into squares and serve with fresh strawberries, maple syrup or custard