I guess I am on a polenta-cake-for-breakfast kick. Bear with me: I have a lot of extra time on my hands, what with being furloughed and all. I tend to bake when I get the chance (or when I have extra energy to burn, or when I am frustrated with something or... ), so better good-for-you breakfast options than cookies. Right?
Honeyed Fruit Polenta Cake
9 ounces tangy fruit (I made it with rhubarb, but berries would be good, too, or maybe mango would be good) You can use frozen or fresh; if starting from frozen, partially thaw the fruit, and drain off some of the excess liquid.
2 tablespoons honey
2 sticks plus 2 tablespoon unsalted butter, softened and divided plus more for pan
sprinkle of cinnamon or cardamom (whichever you prefer or like with your chosen fruit)
3/4 cup granulated sugar
zest from one large lemon
1 cup white wheat flour (yes, you can use all purpose)