Polenta & coconut lemon cake
Cakes
Italian cuisine
A few notes to consider: <br />The cake itself is not that sweet but the good news is the glaze is delicious and you can adjust the quantity to your liking. <br />I used leftover polenta from lunch, which was already set and it turned out quite alright, just make sure to fluff it out a bit with a fork. You can also make fresh polenta from scratch, witch will add an extra step, but well worth it. I suggest using coarse polenta, it takes a bit longer to cook (30 to 40 minutes) but I find it quite superior in taste and texture (origin is also a key factor in quality, so organic and/or local is the best choice. Look around farmer’s markets or local grocery stores). <br />( this recipe was published at http://entrejardins.com/2014/03/13/polenta-coconut-lemon-cake-bolo-de-polenta-coco-limao/ )
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