Yes, this is the same polenta that you have had as a savoury dish, usually made into a thick paste and then fried. A coarsely ground cornmeal, it gives a bit of solidity to this strawberry and polenta shortcake. Coupled with the quintessentially British strawberries and cream this is a special summer treat.
Serves 8
Takes 1 hour, plus cooling
Per serving:
385kcals
27.2g fat (16.3g saturated)
4.2g protein
32.9g carbs
21.4g sugar
0.4g salt
1. Preheat the oven to 180°C/fan160°C/gas 4. Grease and base line 2 x 20cm sandwich tins with baking paper.
You can substitute polenta for semolina, or just use flour.
2. Beat the butter and sugar together until pale and fluffy, then beat in the eggs, 1 at a time. Gently fold in the sifted flour along with the polenta and lemon zest or vanilla seeds. Divide between the cake tins, spread evenly and bake for 25 minutes. Cool the cakes completely before turning them out of the tins.
3. Make the filling. Whip the cream to soft peaks, then gently fold in the strawberries. Use to sandwich the cakes together. Dust the top with icing sugar and decorate with the halved strawberries.
© delicious. magazine
Serve with a light, fresh and sparkling ice cold Italian Asti.
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