Cook the Issue 2010: Toasted Polenta Cake with Cherry Sauce

Pielove, member

Add Comment
Print

My in-laws were coming over today and I had nothing in the house, so I made this for dessert.  I didn't have any fresh cherries, but I had a jar of Bulgarian sour cherries that I scored at Costco.  This recipe was simple and completely wonderful-- my father-in-law had four slices and his fiancee liked it so much she took a subscription card for her other daughter-in-law.  The cake is rich and buttery, with a wonderful toasted cornmeal taste and the cherry sauce and the whipped cream-- wow.  I was in a hurry, so I didn't strain the pureed cherries for the sauce-- maybe next time.  This was so wonderful with bottled cherries, I can't wait to try it with seasonal fruit-- I think it would be great with whatever fruit is best in the market-- peaches, berries, etc.

Add Comment Print

Cook the Issue 2010: Chicken Soup with Lime and Hominy

Back to List

Cook the Issue 2010: Eggs Benedict - The Classic

Comments (2)

Texas_Foodie writes: Looks yummy! Posted: 12:12 pm on May 20th

ICDOCEAN1 writes: I was eyeballing that recipe yesterday and I have pitted the remaining cherries, but my farm box came in and I had to get the produce put away.

Cherries are on sale this week so I might actually get around to a couple of the recipes in the issue. I've never been a huge fan of polenta cake, but that sure looks good enough to eat. Posted: 6:52 am on May 20th

You must be logged in to post comments. Log in.