Modern Polenta Cake (Migliaccio di Farina Gialla)
A modernized version of a classic Italian polenta cake, perfect for a sweet treat or breakfast.
Ingredients
- 1 cup Coarse polenta (cornmeal) (Original recipe calls for 2 cups, adjusted for modern portions)
- 0.25 teaspoon Salt
- 2 tablespoons Granulated sugar (Original recipe calls for 3 teaspoons, adjusted for modern taste)
- 0.33 cup Raisins (Original recipe calls for 1/2 cup, adjusted for modern taste)
- 2 tablespoons Unsalted butter (Replaced lard with butter)
- 2 cups Boiling water
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Instructions
- 1In a medium bowl, mix together the polenta, salt, sugar, and raisins.
- 2Gradually pour in the boiling water, a little at a time, stirring constantly with a wooden spoon until you have a stiff paste and no dry polenta remains sticking to the bottom of the bowl.
- 3Preheat oven to 350°F (175°C). Grease a 8-inch cake pan with butter.
- 4Pour the polenta mixture into the prepared cake pan and spread evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- 5Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature.
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