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)
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.
* 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!