Chocolatepolentapudding Recipes

MOIST CHOCOLATE POLENTA CAKE

Steps:

• Preheat the oven to 300 degrees. Butter a 9 by 13-inch cake pan and line it with parchment or waxed paper.
• In the top of a double boiler set over barely simmering water, melt the chocolate and butter together. Stir well and set aside to cool slightly. Meanwhile, in a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg yolks and 1/2 cup of the granulated sugar until very light yellow and fluffy. In a clean, dry bowl, whip the egg whites until soft peaks form. Add the remaining 1/4 cup sugar and continue whipping just until stiff and glossy, about 30 seconds more. Fold the egg yolks into the hot chocolate mixture until barely blended. Fold in the whites until barely blended. Sprinkle the brandy and polenta evenly over the surface of the batter and fold in. Pour into the prepared pan and bake until the center is firm and a tester inserted into the center comes out clean (a few crumbs are okay), 1 to 1 1/4 hours. Let cool in the pan. Cut into squares, dust with confectioner's sugar, and serve.

POLENTA PUDDING

Steps:

• Preheat oven to 350 degrees.
• Heat milk in top of double boiler. Slowly whisk in cornmeal. Cook; stirring constantly, until milk boils and the polenta thickens. Stir in the salt.
• Reduce heat under boiling water to very low and cook, covered, WITHOUT disturbing, for 30 minutes. Replenish water in boiler as needed.
• In a large bowl, whisk eggs and sugar until light in color.
• When polents is ready, remove from heat, stir in mascarpone until blended. Pour small amount of polenta into eggs. Whisk in remaining polenta.
• Add lemon zest and vanilla, stir.
• Butter a shallow 2-quart baking dish. Add pudding.
• Bake for about 45 minutes until edges are golden brown.
• Serve with one of the suggested toppings.