Ingredients with Measurements:
- 1 cup polenta
- 4 cups water
- 1 teaspoon salt
- 1/2 cup grated Parmesan cheese
- 1/4 cup unsalted butter, cut into small pieces
- 1/4 cup milk
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 2 large eggs
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
Special equipment needed:
- 9-inch springform pan
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large saucepan, bring the water and salt to a boil. Gradually whisk in the polenta, stirring constantly.
3. Reduce the heat to low and cook the polenta, stirring frequently, for about 20 minutes, or until it is thick and creamy.
4. Remove the saucepan from the heat and stir in the Parmesan cheese, butter, and milk until well combined.
5. In a separate bowl, whisk together the flour and baking powder.
6. Add the flour mixture to the polenta mixture and stir until well combined.
7. Beat the eggs in a small bowl and then stir them into the polenta mixture.
8. Stir in the parsley and basil, and season with salt and pepper to taste.
9. Line the bottom of the springform pan with parchment paper.
10. Pour the polenta mixture into the prepared pan and smooth the top with a spatula.
11. Bake the polenta cake for about 45 minutes, or until it is golden brown and a toothpick inserted into the center comes out clean.
12. Remove the pan from the oven and let the polenta cake cool for about 10 minutes before removing it from the pan.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 280
Fat: 16g
Carbohydrates: 26g
Protein: 8g
Fiber: 2g
Substitutions for ingredients:
- Instead of polenta, you can use cornmeal.
- Instead of Parmesan cheese, you can use Pecorino Romano cheese.
- Instead of parsley and basil, you can use any other herbs you like.
Variations:
- Add chopped sun-dried tomatoes, olives, or capers to the polenta mixture before baking.
- Top the baked polenta cake with tomato sauce and mozzarella cheese and bake for an additional 10-15 minutes to make a polenta pizza.
- Serve the polenta cake with sautéed mushrooms, roasted vegetables, or grilled chicken.
Tips and tricks:
- Use a whisk to stir the polenta to prevent lumps from forming.
- Let the polenta cool for a few minutes before adding the eggs to prevent them from cooking too quickly.
- Use a serrated knife to cut the polenta cake into slices.
Storage instructions:
Store the leftover polenta cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the polenta cake, place it in a preheated oven at 375°F for about 10-15 minutes, or until heated through.
Presentation ideas:
Serve the polenta cake on a platter with a sprinkle of fresh herbs on top.
Garnishes:
Garnish the polenta cake with a drizzle of olive oil or balsamic glaze.
Pairings:
Pair the polenta cake with a glass of red wine, such as Chianti or Sangiovese.
Suggested side dishes:
Serve the polenta cake with a side salad or roasted vegetables.
Troubleshooting advice:
- If the polenta cake is too dry, add a little more milk or butter to the mixture before baking.
- If the polenta cake is too wet, add a little more flour to the mixture before baking.
Food safety advice:
Make sure to cook the polenta cake to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Polenta is a traditional Italian dish made from boiled cornmeal. It is a staple food in northern Italy, particularly in the regions of Lombardy, Veneto, and Friuli-Venezia Giulia.
Flavor profiles:
The polenta cake has a creamy and cheesy flavor with a crispy crust.
Serving suggestions:
Serve the polenta cake as a main dish or as a side dish with your favorite Italian meal.
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Region: Italian