38 lemon polenta cake Recipes

red or black plums, sugar, whole milk, vanilla extract, unsalted butter, plus more for the baking dish, grated zest of 1 lemon, kosher salt, instant polenta, honey, eggs, separated, cream , for serving

carrots, sliced, dried apricots, orange juice, baking apples, grated, unsalted butter, softened, plain wholemeal flour, quick-cook polenta (or cornmeal), baking powder, chopped walnuts, eggs, beaten, orange , zested, lemon , zested, honey, a few drops of vanilla extract, sliced almonds

olive oil, peeled and deveined medium shrimp, dry white wine, chopped fresh chives, fresh lemon juice, spanish smoked paprika, tube polenta , cut into 8 (1/2-inch) slices, marinara sauce, grated fresh parmesan cheese, chopped fresh flat-leaf parsley

unpeeled gala or golden delicious apples, quartered and cored, unsalted butter, brown sugar, ground cinnamon, all-purpose flour, baking soda, salt, sugar, lemon juice, eggs, vanilla extract, buttermilk, cornmeal, lightly sweetened whipped cream or vanilla ice cream (optional)

triple berry sauce, sweetened flaked coconut, milk, uncooked stone-ground white polenta, salt, sugar, butter, vanilla extract, grated lemon rind, eggs, lightly beaten, butter-flavored cooking spray, sweetened flaked coconut

all-purpose flour, yellow cornmeal, salt, baking powder, baking soda, granulated sugar, butter, softened, egg, grated lemon rind, low-fat buttermilk, fresh or frozen blueberries, all-purpose flour, powdered sugar, fresh lemon juice

dried blueberries, polenta or 1 cup yellow cornmeal, all-purpose flour, baking powder, ricotta cheese, tepid water, sugar, honey (if you re a real lover, use a full-flavored such as chestnut, pine, or buckwheat), lemon , zest of, grated, eggs

flour, margarine, sugar, egg, lemon zest, almond essence, ground almonds (taken from the filling), salt, ground almonds, caster sugar, brown rice flour (or plain flour), polenta flour (or semolina), eggs, lemon , zest and juice of, almond essence, brandy

butter, sugar, vanilla, eggs, lightly beaten, raisins, polenta, almond meal, baking powder, lemons , grated rind of

potatoes, shallots, chopped, parmesan cheese, grated, mild salsa, egg white, hot paprika, polenta, canola oil , for shallow frying, mild salsa (for serving), hot salami, sliced thinly, artichoke hearts (in brine, drained), garlic clove, low-fat sour cream, lemon juice, olive oil

olive oil, eggs, sugar, white wine (i used left over chardonnay), all-purpose flour, polenta, baking powder, salt, lemon , zest of, finely grated, rosemary (fresh and finely chopped ), water, sugar, lavender flowers (crushed-may use lemon zest instead if lavender not available)

yellow cornmeal, margarine, garlic clove, minced, low-salt chicken broth, low-fat buttermilk, grated parmesan cheese, frozen whole-kernel corn, thawed, chopped onion, egg whites, egg, salt, white pepper, ground red pepper, vegetable cooking spray, nonfat cream cheese, softened, plain nonfat yogurt, grated lemon rind, salt, cold-smoked salmon , cut into 20 (2 x 1/2-inch) strips, fresh dill sprigs (optional)

all-purpose flour, polenta , fine grind, baking powder, salt, sweet unsalted butter (1 1/2 sticks), sugar, almond paste, vanilla extract, almond extract, eggs, separated, heavy cream, powdered sugar , for serving, preheat oven to 375 degrees f., butter and lightly flour the insides of a 10-inch round cake pan., sift together the flour , polenta, baking powder and salt. set aside., in a mixer , on medium speed, cream the butter until light and fluffy. add 1 cup of the sugar and beat until pale and fluffy add almond paste and beat again. blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients., in a clean mixer , beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. fold into batter gently but thoroughly. pour the batter into the cake pan. bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.), allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. cut into eighths or tenths., serve this cake with summer fruits-peaches, nectarines, apricots, berries-tossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.

ripe bartlett or d anjou pears, peeled cored, and sliced into 1/4-inch thick wedges, lemon juice, butter, light-brown sugar, lightly packed, dark-brown sugar, lightly packed, flour, ground polenta, baking powder, salt, eggs, milk, vanilla extract, granulated sugar

leftover polenta, grated asiago cheese, minced oxtail meat, sliced green scallions, salt and black pepper to taste, shaved fennel, juice of 1 lemon, extra virgin olive oil, coarse ground coriander seed, salt and black pepper to taste, balsamic, chinese vinegar

baby carrots, fresh, canned pineapple chunks, prepared polenta, creamy, honey, peanut butter, baking powder, ground cinnamon, cream cheese, powdered sugar, lemon juice, vanilla, peanuts , roasted and unsalted