Pizza di Polenta

Polenta Country Cake

Preparation info
  • Serves


    • Difficulty


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.


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


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