Rustic polenta cake with ricotta and prune filling from Food52

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Notes about this recipe

  • intrepidcook on February 06, 2021

    Recipe omits amount of baking powder -- it should be 1 teaspoon. I only had dried lemon zest on hand (which is not as flavorful as fresh), so also added ¹/2 teaspoon each of lemon extract and vanilla extra. I omitted the butter on the ricotta filling (since I was already using full fat ricotta cheese). Also I fully hydrated the cornmeal for 2+ hours without the baking soda and baking powder, then mixed these in just before putting the batter in the pan.

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