Modern Polenta Cake (Migliaccio di Farina Gialla)

Name: Modern Polenta Cake (Migliaccio di Farina Gialla)
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

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

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.