Can I use regular "long cook" polenta in a cake recipe that asks for instant polenta? What is the Impact on end result if I do?

  • 1954 views
  • 6 Comments

6 Comments

Earth M. October 8, 2011
Sounds great - thank you!
 
boulangere October 8, 2011
I'll find my recipe and get it posted this weekend.
 
boulangere October 8, 2011
Honestly, I would use it as is. The texture will have a lovely, rustic crunch to it. Serve it with some soft whipped cream or crème fraîche and some tender fruit, and you've got a lovely dessert.
 
Earth M. October 8, 2011
AJ - What if I could mill it to a finer granule?
Boul - sounds promising
Thanks - keep info coming!
 
boulangere October 8, 2011
AJ, I make a polenta cake using the long-cook variety all the time. I garnish slices with crème fraîche and seasonal fruits, and it has a rustic quality I really love.
 
AntoniaJames October 8, 2011
I would not. The instant kind is much finer. In a cake, you'll notice the coarse, heavy texture of the regular polenta. I'd be afraid of it weighing down the crumb, making it dense and preventing the cake from rising properly. ;o)
 
Recommended by Food52