Have fun, can be a bit crunchy because the polenta goes in uncooked but texture is good.
Lemon Olive Oil Polenta Cake (a rustic Italian inspired cake)
2/3 C. granulated sugar
1/3 C + 2 T olive oil
4 lemons, grate zest, and juice – reserve separately
1 t. vanilla
1 C. polenta or corn grits
1 C. all purpose flour
¼ C. rye flour
2 t. baking powder
½ T. crumbled dry rosemary
½ t. salt
Lemon Rosemary syrup
Remaining ½ of the lemon juice
1/3 C. granulated sugar
1 generous sprig fresh rosemary
Whisk together eggs and sugar. Add olive oil, lemon zest and ½ of the lemon juice and vanilla.
Mix dry ingredients until well distributed.
Add dry ingredients to egg/sugar mixture.
Pour into an 8” greased spring-form pan. Bake at 350 degrees F. for 40 minutes or until a straw comes out clean and top is a golden brown.
While cake is baking, heat the syrup ingredients until the sugar is dissolved. Let steep until cool. Remove rosemary sprig
When done, let cake cool in pan for 10 minutes. Liberally pierce top of cake with a fork or skewer. Spoon syrup over cake, letting syrup soak into holes. Let cake cool to room temperature in pan. Remove from pan and serve with whipped cream and a spoon of fruit compote (rhubarb probably would be good).