Upside Down Polenta Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BLUEBERRY POLENTA UPSIDE-DOWN CAKE



Blueberry Polenta Upside-Down Cake image

This light but satisfying fruit and cornmeal upside-down cake is a dish that can be shopped for at lunch and cooked without too much fanfare after work.

Provided by Nigella Lawson

Categories     dinner, cakes, dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 11

Vegetable oil for greasing pan
1 1/3 cup sugar, divided
3 cups blueberries
2 large eggs
Finely grated zest of 1 large orange
2/3 cup orange juice
2/3 cup olive oil (not extra virgin) or sunflower oil
1/2 cup regular or instant polenta
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Steps:

  • Heat oven to 350 degrees. Grease and line base and sides of a 9-inch-square cake pan with baking parchment, and grease the parchment. Sprinkle 1/3 cup sugar over base of pan, and cover evenly with blueberries.
  • In a large mixing bowl, combine eggs, 1 cup sugar and orange zest. Whisk until pale and thick. Add orange juice and oil, and whisk until blended. In a separate bowl, whisk together polenta, flour, baking powder and salt. Add flour mixture to egg mixture, whisking until smooth. Pour into prepared pan.
  • Bake for about 45 to 55 minutes, until golden brown and springy to the touch, and a toothpick inserted near the center comes out clean. Cool cake on a rack for about 5 minutes. Carefully invert cake onto a serving plate, and slowly peel off parchment paper. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 491, UnsaturatedFat 18 grams, Carbohydrate 69 grams, Fat 23 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 256 milligrams, Sugar 43 grams, TransFat 0 grams

UPSIDE-DOWN BLOOD ORANGE-POLENTA CAKE



Upside-Down Blood Orange-Polenta Cake image

No blood oranges? Use 4 navel oranges instead, and slice into 5 or 6 rounds, depending on their size.

Provided by Jon Shook & Vinny Dotolo, Animal

Categories     Bon Appétit     Cake     Hominy/Cornmeal/Masa     Orange     Dessert     Kid-Friendly     Vanilla     Bake     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 8 servings

Number Of Ingredients 16

Nonstick vegetable oil spray
3/4 cup (packed) light brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, divided
6 blood oranges, peel and white pith removed, each sliced into 4 rounds, seeds removed
1 1/2 cups all-purpose flour
3 tablespoons polenta (not quick-cooking)
1 1/2 teaspoons kosher salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup granulated sugar
1 vanilla bean, split lengthwise
4 large eggs, room temperature
3/4 cup buttermilk, room temperature
Lemon omani (dried black limes), green cardamom pods, and softly whipped cream (for serving; optional)
Special Equipment
A 9" springform pan

Steps:

  • Preheat oven to 350°F. Coat pan with nonstick spray and place on a foil-lined rimmed baking sheet. Cook brown sugar, 1/4 cup butter, and 2 Tbsp. water in a small saucepan over medium heat, stirring, until sugar is dissolved and mixture is smooth. Bring to a boil and cook, without stirring, 2 minutes (it should be slightly thickened). Pour caramel into prepared pan and let rest until set, about 5 minutes.
  • Arrange orange slices in concentric circles in a single layer over caramel. (Start with larger slices around the outside, then use smaller ones as you work toward the center. Cut up leftover citrus to fill in the gaps.)
  • Whisk flour, polenta, salt, baking powder, and baking soda in a medium bowl. Place granulated sugar and remaining 1/2 cup butter in a large bowl; scrape in vanilla seeds and save pod for another use. Using an electric mixer on high speed, beat until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions; beat until mixture is very fluffy, about 3 minutes.
  • Reduce mixer speed to low. Add dry ingredients in 3 additions alternating with buttermilk in 2 additions, beginning and ending with dry ingredients; mix just until batter is smooth. Scrape batter into prepared pan (be careful not to disturb orange slices) and smooth surface with an offset spatula.
  • Bake cake until golden brown and a tester inserted into the center comes out clean, 50-65 minutes. Transfer pan to a wire rack and let cake cool 10 minutes. Run a knife around edges of cake to loosen, then unmold. Invert cake onto rack and carefully remove bottom of pan. Let cool completely.
  • Finely grate lemon omani and cardamom pods over cake and whipped cream, if desired. Serve cake with whipped cream alongside.

BLOOD ORANGE POLENTA UPSIDE DOWN-CAKE WITH WHIPPED CRèME FRAîCHE



Blood Orange Polenta Upside Down-Cake with Whipped Crème Fraîche image

Provided by Karen DeMasco

Categories     Cake     Milk/Cream     Mixer     Citrus     Egg     Dessert     High Fiber     Orange     Cornmeal     Spring     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 17

Cake:
7 tablespoons sugar, divided, plus 3/4 cup sugar
3 tablespoons water
8 tablespoons (1 stick) unsalted butter, room temperature, divided
3 unpeeled small to medium blood oranges
3/4 cup plus 3 tablespoons unbleached all purpose flour
3 tablespoons polenta or coarse yellow cornmeal (preferably stone-ground)
1 1/2 teaspoons baking powder
1/4 teaspoon coarse kosher salt
3/4 teaspoon vanilla extract
2 large eggs, separated
6 tablespoons whole milk
Whipped crème fraîche:
1 cup chilled crème fraîche*
2 tablespoons sugar
Special Equipment
Ovenproof 10-inch-diameter skillet with 2 1/2-inch-high sides

Steps:

  • For cake:
  • Position rack in center of oven and preheat to 350°F. Combine 6 tablespoons sugar and 3 tablespoons water in 10-inch-diameter ovenproof skillet with 8-inch-diameter bottom and 2 1/2-inch-high sides.Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is golden amber (not dark amber), occasionally brushing down sides of skillet with wet pastry brush and swirling skillet, about 4 minutes. Remove skillet from heat and whisk 2 tablespoons butter into caramel. Set aside.
  • Cut off both rounded ends of each orange so that ends are even and flat. Using sharp knife, cut oranges into 1/16- to 1/8-inch-thick rounds. Remove and discard any seeds. Arrange orange slices, overlapping slightly, in concentric circles atop caramel in bottom of skillet.
  • Whisk flour, polenta, baking powder, and coarse kosher salt in medium bowl to blend. Using electric mixer, beat 3/4 cup sugar, remaining 6 tablespoons room-temperature butter, and vanilla in another medium bowl until light and fluffy. Add egg yolks 1 at a time, beating well after each addition. Add flour mixture in 3 additions alternately with milk in 2 additions, beating batter just until incorporated.
  • Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Add remaining 1 tablespoon sugar and beat until stiff but not dry. Fold 1/3 of egg whites into batter to lighten, then fold in remaining egg whites in 2 additions. Drop batter by large spoonfuls atop orange slices in skillet, then spread evenly.
  • Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake in skillet 10 minutes. Run small knife around cake to loosen. Place platter atop skillet. Using oven mitts, hold platter and skillet firmly together and invert, allowing cake to settle onto platter. Rearrange any orange slices that may have become dislodged. Cool cake completely at room temperature.
  • For whipped crème fraîche:
  • Using electric mixer, beat chilled crème fraîche and 2 tablespoons sugar in medium bowl until mixture thickens.
  • Cut cake into wedges and serve with dollop of whipped crème fraîche.
  • Available at most supermarkets and at specialty foods stores.

UPSIDE-DOWN BLOOD ORANGE CAKE



Upside-Down Blood Orange Cake image

In the cold days of a long winter, our tables are brightened by citrus season, and nothing has more flair than a blood orange. Here is a one-pan cake of cornmeal and flour that lets the orange's ruby flesh shine. It takes just a little time to assemble and less than an hour to bake. The result is a festive fruit dessert guaranteed to lift even the worst winter doldrums.

Provided by Melissa Clark

Categories     sauces and gravies, dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 12

270 grams unsalted butter (2 sticks plus 3 tablespoons), at room temperature
130 grams light brown sugar (about 2/3 cup)
2 teaspoons fresh lemon juice
2 medium-sized blood oranges
122 grams fine cornmeal (about 1 cup)
65 grams all-purpose flour (about 1/2 cup)
8 grams baking powder (about 1 1/2 teaspoons)
2 grams fine sea salt (about 1/2 teaspoon)
200 grams granulated sugar (about 1 cup)
4 large eggs, at room temperature
1/3 cup sour cream
2 teaspoons vanilla extract

Steps:

  • Heat oven to 350 degrees. Grease a 9-inch round cake pan.
  • In a small saucepan over medium heat, melt 3 tablespoons (45 grams) butter. Add the brown sugar and lemon juice; stir until sugar melts, about 3 minutes. Scrape mixture into bottom of prepared pan.
  • Grate 1/2 teaspoon zest from one of the oranges, then slice off the tops and bottoms of both oranges. Place oranges on a clean, flat surface, and slice away the rind and pith, top to bottom, following the curve of the fruit. Slice each orange crosswise into 1/4-inch-thick wheels; discard any seeds. Arrange orange wheels on top of brown sugar mixture in a single, tight layer.
  • In a large bowl, whisk together orange zest, cornmeal, flour, baking powder and salt. In a separate bowl, cream together remaining 2 sticks (225 grams) butter with granulated sugar. Beat in eggs, one a time, then beat in sour cream and vanilla. Fold in the dry mixture by hand.
  • Scrape batter into pan over oranges. Transfer to oven and bake until cake is golden brown and a toothpick inserted in the center emerges clean, 40 to 50 minutes. Cool cake in pan 10 minutes, then run a knife along pan's edges to loosen it; invert onto a platter and cool completely before serving.

Nutrition Facts : @context http, Calories 558, UnsaturatedFat 10 grams, Carbohydrate 63 grams, Fat 32 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 19 grams, Sodium 262 milligrams, Sugar 41 grams, TransFat 1 gram

More about "upside down polenta recipes"

UPSIDE-DOWN LEMON POLENTA CAKE - RECIPE! - LIVE. …
upside-down-lemon-polenta-cake-recipe-live image
2019-01-05 Set aside. In a stand mixer or large bowl, cream together butter, sugar and lemon zest for 3 minutes. Scrape down sides of bowl and add eggs one at a time. In a separate bowl, whisk together flour, polenta, semolina, …
From genabell.com


UPSIDE-DOWN BLOOD ORANGE POLENTA CAKE RECIPE …
upside-down-blood-orange-polenta-cake image
2016-02-23 After the cake has cooled for about 20 minutes, lift it from the pan, peel away the paper, carefully upend it onto a plate and brush the blood orange syrup over the upside-down cake. TIP: If the cake looks very pale on the …
From kelliesfoodtoglow.com


UPSIDE-DOWN BLUEBERRY POLENTA CAKES RECIPE | DELICIOUS ...
upside-down-blueberry-polenta-cakes-recipe-delicious image
Upside-down, dairy-free blueberry polenta cakes. Easy; June 2008; Easy; June 2008; Test kitchen approved. Makes 12 cakes; Takes 5 minutes to make and 20-25 minutes to bake ; These gorgeous little blueberry polenta cakes are dairy …
From deliciousmagazine.co.uk


ORANGE UPSIDE DOWN POLENTA CAKE
orange-upside-down-polenta-cake image
2013-02-22 Orange Upside Down Polenta Cake adapted from recipes by Nigella Lawson and Yotam Ottolenghi . for the caramel orange layer 1/2 cup superfine granulated sugar 2 tablespoons water 2 tablespoons unsalted …
From fairmountmarket.blogspot.com


UPSIDE-DOWN BLOOD ORANGE–POLENTA CAKE RECIPE | BON …
upside-down-blood-orangepolenta-cake-recipe-bon image
2015-11-17 Whisk flour, polenta, salt, baking powder, and baking soda in a medium bowl. Place granulated sugar and remaining ½ cup butter in a large bowl; scrape in vanilla seeds and save pod for another use.
From bonappetit.com


BLUEBERRY UPSIDE DOWN POLENTA CAKE | RECIPE | CUISINE …
blueberry-upside-down-polenta-cake-recipe-cuisine image
2017-06-30 3. Beat the eggs with the caster sugar and the zest until thick and pale. Add the milk and oil and mix to incorporate. Stir the polenta, baking powder and salt into the flour, add to the cake mix in three or four goes and beat in well.
From cuisinefiend.com


POLENTA PINEAPPLE UPSIDE-DOWN CAKE - ZOëBAKES
polenta-pineapple-upside-down-cake-zobakes image
2009-02-05 Prepare the batter for the cake: Cream together the sugar and butter, until light and fluffy. Beat in the eggs and yolks, one at a time, scraping down the bowl after each. Whisk together the flour, cornmeal, baking powder …
From zoebakes.com


UPSIDE-DOWN APPLE POLENTA CAKE RECIPE | MYRECIPES
2013-06-13 Step 2. Preheat oven to 350° F. Step 3. In a small bowl, combine the flour, baking soda, and salt; set aside. In a large saucepan, over medium heat, melt the remaining butter. …
From myrecipes.com
5/5 (1)
Calories 393 per serving
  • Cut each apple quarter lengthwise into 3 wedges. In a 10-inch cast-iron or nonstick skillet, over medium heat, melt 4 tablespoons of the butter. Stir in the brown sugar and cinnamon and cook 1 to 2 minutes, stirring, until the mixture is smooth. Remove from the heat and add the apples, gently stirring to coat. Return the pan to medium heat; cover and cook 5 minutes. Turn the apple slices over and cook 5 minutes more, uncovered; set aside. With a fork, arrange the apple slices in a spoke design in the sugar mixture, filling in the center with remaining slices.
  • In a small bowl, combine the flour, baking soda, and salt; set aside. In a large saucepan, over medium heat, melt the remaining butter. Remove the pan from heat and whisk in the sugar, lemon juice, eggs, and vanilla extract. Whisk in the buttermilk and cornmeal. Add the flour mixture and stir gently with the whisk until the batter is smooth. Pour the batter over the apple slices. Bake about 35 minutes or until the cake springs back when gently pressed. Remove from oven and run a knife around the edge of the skillet to loosen the cake. Immediately cover the pan with a heatproof plate and carefully invert the two. Wait 1 minute before lifting off the skillet. Serve warm or at room temperature with whipped cream or a scoop of vanilla ice cream (if desired).


UPSIDE DOWN POLENTA CASSEROLE RECIPES
Steps: Heat oven to 350 degrees. Grease and line base and sides of a 9-inch-square cake pan with baking parchment, and grease the parchment. Sprinkle 1/3 cup sugar over base of pan, and cover evenly with blueberries.
From tfrecipes.com


PEACH UPSIDE-DOWN POLENTA CAKE WITH PEACH SYRUP - CHOWHOUND
Beat with a paddle using a medium speed, until the butter is creamy and smooth. Add the eggs, one at a time, until fully incorporated. Add the vanilla extract and peach schnapps (if using). Turn the mixer to low and add the dry ingredients a little at a …
From chowhound.com


UPSIDE-DOWN PEACH-RHUBARB POLENTA CAKE - SALT AND WIND
When things are that turned around, you need something sweet, like this upside-down peach-rhubarb polenta cake -- because even when it's upside down, it's alright. Ingredients. 2 cups (1/4-inch thick slices) ripe peaches (from about 3 medium // about 14 ounces) 1 1/2 cups (1/4-inch pieces) rhubarb (about 2 stalks) 1 teaspoon freshly squeezed lemon juice; 1 cup unrefined …
From saltandwind.com


PEAR UPSIDE-DOWN POLENTA CAKE - LACTO OVO VEGETARIAN RECIPES
Pear Upside-down Polenta Cake is a vegetarian dessert. One portion of this dish contains approximately 9g of protein, 23g of fat, and a total of 698 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of brown sugar, heavy cream, bosc pears, and a handful of other ingredients are all it takes to make this …
From fooddiez.com


UPSIDE-DOWN APPLE POLENTA CAKE RECIPE | RECIPE | APPLE ...
May 27, 2011 - Upside-Down Apple Polenta Cake. May 27, 2011 - Upside-Down Apple Polenta Cake. May 27, 2011 - Upside-Down Apple Polenta Cake. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up ...
From pinterest.ca


UPSIDE DOWN POLENTA CASSEROLE - RECIPE | COOKS.COM
2008-03-05 Home > Recipes > Casseroles > Upside Down Polenta Casserole. Printer-friendly version. UPSIDE DOWN POLENTA CASSEROLE : 1 lb. bulk pork sausage 1 c. onion, chopped 1 (16 oz.) can cut tomatoes 1 (8 oz.) can tomato sauce 1 (4 oz.) can sliced mushrooms, drained 1/4 tsp. dried oregano, crushed 1/8 tsp. garlic powder 3/4 c. flour 3/4 c. cornmeal 3/4 c. Parmesan …
From cooks.com


UPSIDE-DOWN ORANGE POLENTA CAKE - READER'S DIGEST CANADA
Upside-Down Orange Polenta Cake. Reader's Digest Canada. Number of servings : Prep time: Cooking time: Type of meal : | Cakes | Cakes Special diet : Ingredients. Number of servings : Prep time: Cooking time: Type of meal : | Cakes | Cakes. Special diet : Ingredients. 180 ml (3/4 cup) salted butter, melted 250 ml (1 cup) sugar 6 oranges, peeled, all pith removed, in 0.5 cm / …
From readersdigest.ca


UPSIDE DOWN ORANGE POLENTA CAKE - ORGANIC ITALIAN
2021-03-05 Recipes. Recipes. About Contact Open Menu Close Menu. Organic Italian. Home Recipes. Recipes. About ... Mar 5. Written By Brianna Uricchio. With spring right around the corner, this upside down orange polenta cake is the perfect welcome. You can use any oranges you like but I used cara cara oranges for their beautiful deep color and unique taste. Layered …
From organicitaliannyc.com


BLUEBERRY POLENTA UPSIDE DOWN CAKE RECIPES
Steps: In a small saucepan, melt 2 tablespoons butter; stir in brown sugar. Spread into an ungreased 8-in. square baking dish. Arrange blueberries in a single layer over brown sugar mixture; set aside. , In a large bowl, cream remaining butter and sugar until light and fluffy.
From tfrecipes.com


UPSIDE-DOWN APPLE POLENTA CAKE RECIPE - REAL SIMPLE
In a small bowl, combine the flour, baking soda, and salt; set aside. In a large saucepan, over medium heat, melt the remaining butter. Remove the pan from heat and whisk in the sugar, lemon juice, eggs, and vanilla extract.
From realsimple.com


ORGANIC UPSIDE DOWN POLENTA CAKE - BIONA ORGANIC HEALTHY ...
Bake on baking sheet on the centre rack of the oven for 50-60 minutes or until golden brown and a toothpick inserted into the centre comes out clean. Cool on rack for about 1 hour. Run a knife along the sides of the pan, and carefully remove the outer ring. Invert onto the cooling rack and remove the base of pan and parchment.
From biona.co.uk


MEYER LEMON UPSIDE DOWN POLENTA CAKE - LIFE, LOVE, AND ...
2022-01-30 Beat remaining 1/2 cup butter, sugar, and lemon zest in a large bowl on medium speed until blended. Increase speed to high and bea until pale and fluffy, 3 to 4 minutes. Add eggs one at a time, scraping down sides and beating well on high speed, about 1 minute per egg. In a separate bowl, whisk together flour, cornmeal, baking powder, and salt.
From lifeloveandgoodfood.com


POLENTA PLUM UPSIDE DOWN CAKE - MY THREE SEASONS
2018-09-10 Recipe Steps. Start off by placing a springform pan on a silpat or parchment-lined baking sheet (1). Coat with softened butter (2). Place a thin coating of butter on the sides of the cake and a thicker coating on the bottom. Then, sprinkle over brown sugar (3). Next, arrange plum wedges in concentric circles on the pan, starting in the middle and working your way out (4). …
From mythreeseasons.com


UPSIDE DOWN PINEAPPLE POLENTA CAKES … | ([{ THE_FOOD ...
2013-04-23 using the same book that i used for the last recipe (gluten free choc rough nut slices) i saw a recipe for upside down pineapple polenta cakes. or rather i saw the photo. perfect! what the recipe says > “polenta is the key ingredient in these little cakes, giving it a grainy texture that contrasts beautifully with the moist pineapple topping.” a word of warning – …
From maria5aloisi.wordpress.com


APRICOT, POLENTA, + HONEY UPSIDE-DOWN CAKE | BECAUSE GERMANY
2019-06-13 1/2 cup + 2 tablespoons polenta (cornmeal) 1 cup flour. 1/2 teaspoon baking powder. Preheat oven to 350 degrees. Butter the sides of a 9″ round cake pan and set aside. In a small saucepan, melt together the 3 tablespoons of butter and honey over low heat. Pour the butter and honey mixture into the bottom of the prepared cake pan.
From becausegermany.com


UPSIDE-DOWN APRICOT & CHERRY POLENTA TRAYBAKE - DOM IN THE ...
2021-06-05 This upside-down apricot & cherry polenta traybake has become something of a seasonal tradition here in Belleau. To be honest it’s so easy to make and so delicious and such a wonderful celebration of these seasonal stoned fruit that I simply have to make it every June. I’ve changed it up very slightly since last time with the addition of some wonderful Spanish …
From dominthekitchen.com


THE SECRET TO A PERFECT UPSIDE-DOWN CAKE IS ... - FOOD NETWORK
Turning to the Food Network Kitchen app for guidance, I typed in the words “upside down cake” and my eyes settled on the recipe for Erin McDowell’s Clementine Polenta Cake. Just from the ...
From foodnetwork.com


POLENTA AND PEAR UPSIDE-DOWN CAKE RECIPE - COUNTRY LIVING
2008-07-29 Polenta and Pear Upside-Down Cake. Jul 29, 2008 Colin Cooke. The cornmeal (a.k.a. polenta) lends a delicate, crunchy texture to the crumb of this cake. Advertisement - Continue Reading Below . Cal/Serv: 334 . Yields: 8 Prep Time: 0 hours 30 mins Cook Time: 1 hour 10 mins Total Time: 1 hour 40 mins Ingredients. 3 ripe Bartlett or d'Anjou pears. 1 tbsp. …
From countryliving.com


BLUEBERRY POLENTA UPSIDE-DOWN CAKE RECIPE | RECIPE ...
Aug 14, 2015 - This light but satisfying fruit and cornmeal upside-down cake is a dish that can be shopped for at lunch and cooked without too much fanfare after work. Aug 14, 2015 - This light but satisfying fruit and cornmeal upside-down cake is a dish that can be shopped for at lunch and cooked without too much fanfare after work. Pinterest . Today. Explore. When autocomplete …
From pinterest.ca


UPSIDE DOWN POLENTA - RECIPE - COOKS.COM
Home > Recipes > Main Dishes > Upside Down Polenta. Printer-friendly version. UPSIDE DOWN POLENTA : 1 lb. sausage (use bulk, Italian or your choice) 1 c. chopped onion 2 c. canned tomatoes 1 c. tomato sauce 1/2 c. mushrooms 1 tsp. salt 1/4 tsp. marjoram 1 clove garlic 1 c. shredded cheese Snipped parsley 3/4 c. flour 3/4 c. cornmeal 3/4 c. grated Parmesan …
From cooks.com


Related Search