Best Lemon Polenta Cake Recipe | Homemade & Yummy (2024)

FAQs

Should polenta cake be kept in the fridge? ›

Storage Tips

Polenta cake can be stored in the refrigerator for up to 1 week. To Serve. Enjoy leftovers at room temperature, or for a refreshing twist, enjoy a slice cool straight from the fridge.

Polenta is, in fact, cornmeal, but usually medium or coarse-ground. The first time I made the cake, I used medium ground cornmeal and found it too gritty. It got less grainy in the fridge as the days went by though. The second time I used finely ground cornmeal – much better.

Nigella's Lemon Polenta Cake (from KITCHEN) is a moist gluten-free cake that is good as a dessert, particularly if still slightly warm. Whipped cream or creme fraiche are always good accompaniments, though if the cake is slightly warm then vanilla ice cream could also be a welcome addition.

However, I find polenta (a type of cornmeal) can have a slightly gritty texture. I now use semolina instead – which is ground from hard durum wheat. It gives a lovely, fine texture to the cake. If you'd prefer to keep the cake wheat-free, use polenta or fine cornmeal instead.

Instant polenta is partially cooked, then dried and ground very finely and absorbs liquid readily. This could be the reason why your cake is a little crumbly.

Polenta is a healthful food choice with several nutritional benefits. Polenta may be good for health as it contains fiber and protein. It is also rich in complex carbohydrates, low in fat, and more. Polenta is cooked cornmeal that can be eaten as a side or used in a variety of recipes, from bread to desserts.

On occasion, I'll add roasted chickpeas or toasted pine nuts for crunch. Otherwise, I'll top it with a cooked veggie and a punchy sauce to make it a meal on its own: Cooked veggies are the perfect way to add hearty texture, richness, and flavor to creamy polenta.

Polenta that hasn't been properly cooked tends to taste bitter. Additional boiling water, a spoonful at a time, may be added if the mixture becomes too thick to stir. Dissolve any lumps by pressing them against the side of the pot with the spoon.

Polenta can be served with various toppings, like tomato meat sauce or a “white” sauce of sausage and mushrooms. In Abruzzo, especially in the province of Aquila during Lent, polenta is served with snail sauce or cooked in milk and served seasoned with oil, garlic and chili peppers.

What meat goes best with polenta? ›

You can serve this basic side dish on its own or alongside protein such as Pressure-Cooker Short Ribs, pan-seared chicken, or seafood. Here, we're sharing our favorite ways to serve polenta for dinner as well as a few creative variations on this satisfying staple.

Yes, both grits and polenta are made from ground corn, but the main difference here is what type of corn. Polenta, as you can probably guess from the color, is made from yellow corn, while grits are normally made from white corn (or hominy).

Semolina is a good option for people who need to monitor their glucose levels, like diabetics or dieters. It is also a good source of vitamins E and B, which help your immune system. Polenta is made up of complex carbohydrates high in dietary fibre, which means that they are a better source of energy than simple carbs.

There are different types of polenta based on the preparation of the dish: Coarse ground polenta. Finely ground polenta. Instant polenta.

Polenta is ground cornmeal — you could also use panko crumbs (Japanese bread crumbs) or normal breadcrumbs instead — both give a crispy coating.

Rice and eggs are both considered to be high risk ingredients for food handling, so generally we prefer not to advise freezing the cake. Make sure that the leftover cake is refrigerated within 2 hours of baking, stored in the fridge and eaten within 3 days.

Should You Refrigerate Cake? You should avoid refrigeration in most cases. Unless your cake features perishable materials that could spoil—like cream frosting, fresh fruit, ice cream, mascarpone, or whipped cream—it's actually better off at room temperature.

In general, cooked polenta can be stored in an airtight container in the refrigerator for about 4 to 5 days. However, it's essential to use your judgment and check for any signs of spoilage, such as an off smell, changes in color, or the presence of mold.

Let the polenta cool completely before refrigerating, then wrap it in a clean cloth or set on a plate covered with a couple of paper towels and seal with plastic wrap. It's better to avoid aluminum foil altogether. You can also vacuum seal the polenta.