Lemon Polenta Cake with Warm Spiced Apricot Sauce

This is a rustic, peasant-style cake. Polenta, or ground cornmeal, is a staple in the Northern Italian kitchen. The polenta found in American markets is often of a coarser texture than the true Italian polenta, so in this recipe I’ve used stone-ground cornmeal. If you can’t find stone-ground then go ahead and use a bit of coarse polenta with regular cornmeal. By itself, regular cornmeal is too fine. The crunch of the polenta meal adds an interesting texture that I like. The Warm Spiced Apri