Creamy Polenta Cake

Creamy Polenta Cake

With Coconut and Parmesan, this cake's creamy sweetness will have your family asking for seconds! 

This is one of my old family recipes. I used to eat it quite often when I was a kid and before I moved out of my parent's house I cleverly wrote it on my first ever recipe notebook, which has two hens on the cover by the way - very classy. 

The idea of writing this post came to me because my sister flew over for a visit and while we were talking about all the sweets we used to eat when we were kids this Creamy Polenta Cake came up in conversation. I had almost forgotten about this cake and after trying it after all these years made me promise myself to consult my old hen recipe notebook more often. So many hidden  (and forgotten) gems in there! 
My lil sister has already flown back home and although I dearly miss her, her visit left good memories and old ones were brought back to mind. She's quite the baker actually and at the early age of 12, she could already bake delicious cakes, puddings and brownies. 

Hope you and your family will enjoy this cake as much as we do. 

Creamy Polenta Cake

Preparation time: 1 hr
Yield: About 12 pieces

Ingredients:

• 795ml of Milk (4 cups)
• 420g of Sugar (2 cups)
• 240g of Polenta/Corn meal (1 1/2 cups)
• 2 tbsp All purpose flour
• 2 tbsp Butter
• 50g Shredded unsweetened coconut
• 50g Parmesan cheese
• 4 eggs
• 1 tbsp Baking powder

In a bowl, mix the polenta, flour, coconut, Pamesan and baking powder together and set it aside. In a different bowl, blend the milk, sugar, eggs and butter and when these ingredients are well incorporated, start to slowly add in the polenta mixture.

Pour the batter into a buttered baking dish and bake for about 30 minutes in a pre-heated 350 F (175) oven. 

As for the baking dish, I used a round one, with 25 cm in diameter. However, you might find a square one for this type of cake works better.

I dropped a few dried Cranberries on top of my cake and found they paired really well together.