Fruit-Studded Polenta Shortcake

Name: Fruit-Studded Polenta Shortcake
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters dried figs, cut into quarters lengthwise; 1 large egg, at room temperature, beaten; 1 Tbsp fennel seeds, toasted (see notes); 237 milliliters all-purpose flour; 79 milliliters golden raisins; 2 Tbsps extra-virgin olive oil; 79 milliliters raw pine nuts (see notes); 237 milliliters coarse polenta or cornmeal; 1 teaspoon salt; 118 milliliters sugar; 3 Tbsps unsalted butter, cut into 3 pieces; 59 milliliters unseasoned, toasted bread crumbs; 473 milliliters water

This vegetarian recipe serves 8. One serving contains 362 calories, 6g of protein, and 13g of fat. Head to the store and pick up pine nuts, olive oil, golden raisins, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 3 hours.

Instructions

Adjust oven rack to middle position and preheat oven to 375°F. Grease a 9-inch round cake pan with 1 tablespoon butter and sprinkle with bread crumbs, tapping and shaking pan to distribute crumbs evenly.

Ingredients you will need

Breadcrumbs

Butter

Equipment you will use

Cake Form

Oven

Bring water to boil in large heavy-bottomed saucepan over medium-high heat. Reduce heat to medium and add polenta in a slow, steady stream, stirring constantly with a wooden spoon. Stir in salt and olive oil and continue stirring until polenta thickens and the water has been fully absorbed, about 30 to 60 seconds.

Ingredients you will need

Olive Oil

Polenta

Water

Salt

Equipment you will use

Wooden Spoon

Sauce Pan

Remove from heat.

Add sugar, pine nuts, raisins, figs, remaining 2 tablespoons butter, beaten egg, and fennel seeds and stir until thoroughly combined.

Ingredients you will need

Fennel Seeds

Pine Nuts

Raisins

Butter

Sugar

Figs

Egg

Add the flour and stir until thoroughly combined.

Ingredients you will need

All Purpose Flour

Scrape batter into prepared pan, smoothing top out with rubber spatula.

Equipment you will use

Spatula

Frying Pan

Bake until cake tester comes out clean, 45 to 60 minutes.

Equipment you will use

Oven

Transfer to cooling rack and cool in pan 10 minutes. Invert cake onto plate, then invert onto cooling rack so domed side is facing up. Cool completely on rack, 1 to 2 hours, before serving.

Equipment you will use

Wire Rack