Pizza di Polenta

Name: Pizza di Polenta
Yield: Serves 6
Cuisine: Italy
Ingredients: a large pinch of ground cinnamon; 30 g (1 oz) sultanas or currants; 225 g (8 oz) polenta (yellow cornmeal); 2 tablespoons pine nuts; 225 g (8 oz) Roman ricotta cheese (see above); 15 g (1 oz) butter, plus extra for greasing; 225 g (8 oz) granulated sugar

Polenta Country Cake

Preparation info

Serves
6

Difficulty
Easy

Appears in

Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

About

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.

Ingredients

30 g (1 oz) sultanas or currants
225 g (8

Europe
Italy
Cake
Mediterranean
Gluten-free
Vegetarian

Method

Soak the sultanas or currants in water for 15 minutes; drain and dry. Mix the ricotta cheese, with 500 ml (18 fl oz) cold water, whisking with a balloon whisk or fork.

Whisk the sugar into this mix