Our task this week for our Sunday Slow Bakers is a Citrus-Glazed Polenta Cake. The citrus and the yellow polenta in this recipe make me think of sunshine. We all need a little sunshine!
This week has reminded us, in several ways, that friends and family are our constant source of sunshine.Life is short ~seize your joy.
"Happiness cannot be traveled to, owned, earned, worn or consumed. Happiness is the spiritual experience of living every minute with love, grace and gratitude."
So now on to the polenta... which we have discovered is really a fine yellow cornmeal. Italians use it in baking, but also in a creamy grits-like dish. Isn't that funny?
It does make a yummy torta.
Torta di Polenta1 1/2 cups all purpose flour
2 tsp baking powder
3/4 cup polenta
1 tsp salt
4 large eggs
1 cup sugar
3/4 cup olive oil
A lemon, lime & orange
2 cups confectioner's sugar for the glaze
Preheat oven to 325°
Zest the fruits and set aside, combine dry ingredients and set aside, grease and flour a spring form pan. In a medium bowl, beat the eggs and granulated sugar until they have tripled in volume. Beat in the zests. Alternate adding dry ingredients and oil. Pour the batter into the springform pan. Bake for 25-30 minutes until cake pulls away from the sides. Cool for 15 minutes before removing the sides of the springform pan.
While the cake is cooling make the citrus glaze. combine 2 cups confectioner's sugar and 1 tablespoon of juice from each of the zested fruits. Whisk until smooth. Drizzle over the polenta cake.
This is an interesting cake~ almost like a sweet cornbread. Very Dolce Italiano! 
buon appetito y'all~
Sandi