Bake
Polenta Cake With Red Grapes From Ellie Krieger
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1 Review
Ahtoy
May 6, 2020
I found this cake to be dry and on the sweet side. It's still a pleasant cake, and I love polenta cakes in general. I ended up toasting slices of it, which usually works to revive stale cakes, or at least turn the dryness into intentional crunchiness, and it worked for this one, too. I found a similar recipe on Fine Cooking entitled "Red Grape, Polenta & Olive Oil Cake" by Lauren Chattman (it's from her book "Cake Keeper Cakes". It is fundamentally the same recipe except it calls for AP flour, sugar, and milk. This recipe is more similar to traditional Italian polenta cakes, and Ellie Krieger probably converted it to a "healthier" whole grain/unrefined sweetener version. If, like me, you find the texture to be a bit dry, and you don't mind white flour and sugar, you may want to try Chattman's recipe. In the meantime, I will be looking for another polenta cake.
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