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Recipe: Honeyed Fruit Polenta Cake

January 8, 2019


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)

  • 1 cup polenta, plus more for pan

  • 2 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon kosher salt

  • 3 whole eggs