Fresh Plums With Polenta Cake

Fresh Plums With Polenta Cake
Lisa Cohen
Top a fluffy, golden polenta cake with lightly sweetened plums and whipped cream for a perfectly lovely dessert.

Get the recipe.
Serves 8
35
minutes
90
minutes

Ingredients

10
red or black plums
1/4
cup
plus 5 tablespoons sugar
2
cups
whole milk
1
tablespoon
vanilla extract
1
stick unsalted butter, plus more for the baking dish
grated zest of 1 lemon
1/2
teaspoon
kosher salt
1
cup
instant polenta
1/2
cup
honey
4
large eggs, separated
whipped cream, for serving

Directions

  1. Heat oven to 350° F. Butter a 9-inch square baking dish. Slice the plums into a bowl. Sprinkle with ¼ cup of the sugar and toss; set aside.
  2. In a small saucepan, over low heat, warm the milk and vanilla. Add the butter, zest, and salt. Bring to a simmer. Whisking constantly, slowly stir in the polenta. Cook, still whisking, for 1 minute. Transfer to a large bowl. Add the honey, egg yolks, and 3 tablespoons of the remaining sugar and whisk until combined. Let cool until lukewarm.
  3. In a large bowl, with an electric mixer on medium, beat the egg whites and the remaining sugar until soft peaks form. With a spatula, fold the egg white mixture into the polenta mixture.
  4. Pour the batter into the prepared dish. Bake until golden, about 45 minutes. Let cool for 20 minutes. Slice and top with the plums and whipped cream.
July 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 39 %
  • Fat 17 g
  • Sat Fat 9 g
  • Cholesterol 142 mg
  • Sodium 184 mg
  • Carbohydrate 54 g
  • Fiber 2 g
  • Sugar 42 g
  • Protein 7 g
What does this mean? See Nutrition 101.