A texture thing…

I often pick on my husband because he has a “texture” thing. As in he doesn’t eat certain foods because he doesn’t like the texture…ie, he doesn’t eat soup or beans of any kind. I used to think it was odd(I still do a little) until I made this weeks Tuesday’s With Dorie pick….Fluted Polenta and Ricotta Cake. And I realized, I don’t like the texture of polenta in cake. Cornmeal doesn’t bother me in cornbread, so I find it weird that I don’t like it in cake. But I don’t…it’s a texture thing. :)
Since I am not a fan of polenta cakes I knew I would be giving it away, I decided to use dried blueberries instead of figs, as the person they were going to is not a fig fan. It didn’t call for it, but I made a lemon glaze to go over the top of it. I made 4 mini ones that were well received by people who did not have texture issues.
Make sure to go and see Caitlin of Engineer Baker, for she picked this recipe so I bet she has a good one. And if you have even more time you can see all of the different ones through the Tuesday’s With Dorie website.
So is there anything you have a texture issue with?

Fluted Polenta and Ricotta Cake

1/2 cup dried blueberries

1 c. medium-grain polenta or yellow cornmeal

½ c. all-purpose flour

1 tsp baking powder

1 c. ricotta

1/3 c. tepid water

¾ c. sugar

½ c. unsalted butter

¾ c. honey (if you¢â¬â„¢re a real honey lover, use a full-flavored honey such as chestnut, pine, or buckwheat)

Grated zest of 1 lemon

2 large eggs

Getting Ready: Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 10 ½-inch fluted tart pan with a removable bottom and put it on a baking sheet lined with parchment or a silicone mat.

Toss blueberries into a small pan of boiling water and steep for a minute, then drain and pat dry.

Whisk the polenta, flour, baking powder, and salt together.

Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, beat the ricotta and water together on low speed until very smooth. With the mixer at medium speed, add the sugar, honey, and lemon zest and beat until light. Beat in the melted butter, then add the eggs one at a time, beating until the mixture is smooth. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are fully incorporated. You¢â¬â„¢ll have a sleek, smooth, pourable batter.

Pour about one third of the batter into the pan and scatter over the blueberries. Pour in the rest of the batter, smooth the top with a rubber spatula, if necessary, and dot the batter evenly with the chilled bits of butter.

Bake for 35 to 40 minutes, or until a thin knife inserted into the center of the cake comes out clean. The cake should be honey brown and pulling away just a little from the sides of the pan, and the butter will have left light-colored circles in the top. Transfer the cake to a rack and remove the sides of the pan after about 5 minutes. Cool to warm, or cool completely.

Source: Baking From My Home to Yours by Dorie Greenspan


  1. Texture issues or not, your cakes are lovely. I love the glaze on the top and the idea of using blueberries. Well done as always! And I just adore your cheesecake pops. They’re the best ones I’ve seen thus far!

  2. I also have a texture problem, and it’s why I don’t like flan. People think I’m crazy. But, I would have loved your polenta cake. It’s so pretty and the crust looks great.

  3. This looks absolutely stunning, I love the shape of it.
    My husband won’t eat any ‘sloppy desserts’ – I say ‘yippee’ to that!!

  4. That looks good with the icing dripping all over it. I am interested to try the texture of a polenta cake it sounds really interesting.

  5. I had the same thought when I made the polenta cake. It just didn’t work for me. Coconut is a huge texture issue in my house. It’s like chewing on wood pulp.

  6. Love the lemon glaze on your little tartelette. Great job as usual.

  7. I have an issue with the texture of fat. That stuff feels absolutely nasty in my mouth.

    Your cakes look beautiful (as always). I’m sorry you didn’t get to eat any of it, but I’m glad that the cakes were well-received. The lemon glaze sounds marvelous.

    Is there a texture difference between polenta and cornmeal?

  8. Your tartelettes look so lovely with the lemon glaze.
    The recipients must have been very happy.

  9. Textures: gooey oatmeal (I like the oatmeal bits to be discrete), plumped dried fruit, strawberries from strawberry yogurt

    But the cake sounds delicious to me — maybe because I like my cornbread with lots of honey? And I agree that the glaze really makes this!

  10. I love polenta! You could have sent this cake my way and I would have been in heaven.

  11. I love your creative take on this cake! You can never go wrong with blueberries and lemon. The recipient of these cakes was lucky indeed!

  12. What a beautiful tart with that icing!

  13. I like the idea of this cake with blueberries and a lemon glaze! I might try that out… as for texture issues, I am not a huge fan of nuts or raisins in desserts (cookies, especially).

  14. My husband and I both have texture issues, too many to list. This one surprisingly didn’t both me. Your tarts look amazing though! :)

  15. Cute little cakes!

  16. I am not a picky eater based on taste, but based on texture I am super picky. I don’t like mushrooms, olives, scallops, tofu and eggs in any form other than scrambled very very well done. That whole squishy, moist thing wierds me out! I think I cook partially so I can control the textures!

    And your cake, while not something I’d eat, looks B-E-A-Utiful!

  17. Dried blueberries–brilliant! I love it!

  18. I guess this cake is wonderful ! I love polenta and blueberries, honey and ricotta… And I agree with you, polenta in cakes often give a weird texture but I already know that I’ll love this recipe.

  19. well, whether it tasted good or not, your fluted polenta cake is beautiful, esp w/the drizzle :)

  20. When I don’t like a food, it’s nearly allways a texture issue: raw egg, meat jelly, runny cheese…
    I cant’ stand slimy things.
    I have much less problems with the taste of things.
    But I don’t have any problem with pollenta…

  21. OK…I printed out this recipe since I do NOT have texture issues and it looked great. In the middle of mixing, it says mix in the melted butter. What melted butter? There’s no mention of it in the ingredients!! I went for 1/2 cup, and am hoping for the best….

  22. Sorry about that Debbi. This was a Tuesdays with Dorie recipe, and other people type that out and we just cut and paste. So I didn’t check.
    I went and checked for you, good guess, it is 1/2 cup.

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