Fluted polenta and ricotta cake from Baking - From My Home to Yours (page 200) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on September 02, 2019

    Easy to make and an excellent texture - moist and tender through the outer edge. Also very pretty with the pattern created by the butter chunks placed on the cake's top surface before baking. I wasn't crazy about the flavors, however - it's very sweet (though I usually have a very high sweetness tolerance) and tastes strongly of honey (though I used a flavorful wildflower honey that I'm fond of). I found it helpful to eat with additional plain ricotta on the side - that helped to mellow the flavors. My husband liked it, however - perhaps because he's very fond of honey!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.