It was really too long that I had eyed this recipe of polenta love. The idea of ​​making a sweet with cornmeal, that end, the foil, and so in the end I made up my mind. The result is a fluffy cake, ideal on its own or soaked in milk. The delicate flavor and smooth texture make it perfect like this, with no need to add any creams, and the use of corn flour adds a slightly grainy note to the unusual and very pleasant texture.

Preparation

1

Put the butter at room temperature and the sugar in a bowl.

2

Work it into a cream with an electric whisk.

3

Then add the eggs and continue to mix until you get a cream.

4

Now add the flour and yeast and start working everything, by hand or with a blender.

5

You will need to obtain a smooth and homogeneous mixture.

6

Transfer it to the special mold, or to the plum cake mold, suitably greased and floured.

7

Cook at 170 ° C for 45 minutes.

The origins of Amor di Polenta

The amor polenta is a typical dessert of Lombardy, in particular of the Varese area. This is why it is also known as the sweet of Varese, a town that still uses to serve it and display it in the windows of bars and pastry shops. Like all traditional desserts, it is prepared with simple ingredients: flour, butter, sugar and eggs. It is then cooked in a particular semi-cylindrical mold, with grooves, but you can also use the classic plumcake mold. Rest assured that the taste will not be affected.

How to store Amor polenta:

It can be kept in an airtight container for 3 – 4 days without losing its softness.