Whole Orange Polenta Cake
Would you eat something pretty or something tasty, again and again? :)
This cake is made using one of those Italian staples, Polenta. Their particular version of this yellow corn flour is extraordinarily finely ground, with more of a nut meal like texture than the grits we easily find in the States. This is what lends the corn flour to their delightful use in pastries. And, you can imagine it is much cheaper than fine ground flour. After all, polenta is an everyday savory staple and its use in sweet creations is an accessible extension, especially in the heartland of Tuscany that while beautiful is a harsh agrarian land!
Comfort Coddle
What is the dish that you crave on a cold, blustery Winter morning?
Me? I like a good egg with runny yolk, creamy polenta and some spice. Give me that and I am a content woman {note to sig. other. ha!}. It is the simple things that make a world of difference to me. In that I can be rather finicky. The polenta has to be creamy but not runny. The egg soft with fully cooked whites but not crispy anywhere. And, certainly, a delicately raw yolk that separates itself in a quick stroke from the cooked white self-ramekin.
Anyway, now that I have gone on about the perfect consistency that turns a frown into a smile, you must want to know how to. Well, the secret for both the egg and the corn is ........!