Polenta Cake Recipe by Chef Delutis

Made from grain cooked in water, Polenta served as a Pre-Columbian Northern Italy staple. Sometimes made from chick-peas or chestnut grain, the porridge-like substance is also known as “Italian Grits.”  This Recipe is by Chef Christian Delutis of Sotta Sopra in Baltimore.(See Review of Restaurant)

Polenta Cake

Feeds 6 to 8


  • 1 pound eggs
  • 1 pound sugar
  • 1 Cup of all purpose flour
  • 1 Cup of polenta
  • 1 T. Baking powder
  • 4 Peaches, peeled, pitted
  • 3 Cups of sugar
  • 1 Cup of White wine
  • 2 Cups of heavy cream
  • 1 T. Lavender
  • 3oz. of sugar

1.      Combine flour, and baking powder with a pinch of salt aerate.

2.      In standing mixer combine butter and sugar until very smooth, add half the flour, mix, add 1/3 eggs, mix add remaining flour, slowly mix in eggs to incorporate.

3.      Place in a greased 5 by 6 baking dish, bake at 425 until rises and golden, and a tooth pick can be inserted and when removed dry.

4.      For Peach Mostarda, combine peaches, sugar, and wine, cook at a simmer until peaches are very soft, puree and place back on stove if necessary to reduce and thicken, stir constantly.

5.      For whipped cream, toast lavender in a dry pan until fragrant, place lavender in a cold stainless steel mixing bowl, add lavender and sugar whisk until fluffy. Portion cake and plate dessert.

Chef‘s Tips

* 8 Eggs= 1 Pound

* Cracking eggs on a flat surface gives you more surface area.

* You may substitute White wine with apple cider, peach juice, etc.

* Clean the kitchen as you go!


One thought on “Polenta Cake Recipe by Chef Delutis

  1. Pingback: Polenta Cake Recipe by Chef Delutis … » Indulgent Dessert Recipes

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