This ancient recipe from the countryside surrounding Rome calls for real Roman ricotta cheese, diluted with water. I have used a mixture of half cream cheese and half cottage cheese very successfully when ricotta has been unavailable. This is a delicious and unusual cake, best when served oven-warm.
Soak the sultanas or currants in water for 15 minutes; drain and dry. Mix the ricotta cheese, with
Whisk the sugar into this mixture, then slowly tip in the polenta, stirring constantly. Stir in the cinnamon and the sultanas. Grease a
© 1995 Valentina Harris. All rights reserved.