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Olive Oil Polenta Berry Shortcakes
Cornmeal and two kinds of flour mix with buttermilk, olive oil, honey, and lemon zest — the cornmeal gives the cakes a slightly coarse, toasty bite that plain flour shortcakes don't have. Bake 12 rounds, then split while warm and load with fresh or thawed mixed berries whose juice soaks into the cut surfaces. A scoop of vanilla Greek yogurt finishes each one in place of whipped cream. Honey keeps the sweetness restrained, so the fruit reads clearly.
Equipment
- Oven
- Cake Pan
Ingredients
- 1 cup cornmeal
- ¾ cup all-purpose flour
- ½ cup whole-wheat pastry flour, white whole-wheat flour, or whole-wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher or sea salt
- 1 lemon
- 1 cup buttermilk or plain kefir
- ⅓ cup honey
- ¼ cup extra-virgin olive oil
- 2 large eggs
- 1 batch Ugly Fruit Jam ( page 259 ) , or 1 (20-ounce) bag frozen mixed berries, thawed, or 4 cups mixed fresh raspberries, blueberries, blackberries, and/or sliced strawberries (see Note )
- 1 tablespoon sugar (optional; see Note )
- 1½ cups vanilla or lemon 2% Greek yogurt
Instructions
- 1Preheat the oven to 425°F and coat an 8-inch or 9-inch square baking pan with cooking spray.
- 2Whisk the cornmeal, all-purpose flour, whole-wheat flour, baking powder, baking soda, and salt together in a large bowl.
- 3Grate the zest from the lemon into a medium bowl, then cut the lemon in half and squeeze the juice into the same bowl.
- 4Pour the buttermilk, honey, extra-virgin olive oil, and eggs into the lemon mixture, whisking until fully combined.
- 5Transfer the wet mixture into the bowl containing the dry ingredients. Stir gently until just combined. Overmixing will make the cakes tough.
- 6Scrape the batter into the prepared baking pan and smooth the top into an even layer with a spatula.
- 7Bake for 18 to 22 minutes, until the edges are golden brown and a toothpick inserted into the center comes out clean.
- 8While the cake bakes, prepare the berries. Toss fresh or partially thawed frozen berries with 1 tablespoon of sugar and mash lightly with a fork to release their juices.
- 9Remove the pan from the oven and let the cake cool on a wire rack for about 10 minutes.
- 10Cut the cooled cake into 12 rectangular pieces. To serve, slice a piece in half horizontally. Spoon 1 tablespoon of jam or 2 tablespoons of mashed berries onto the bottom half, cover with the top half, and add another spoonful of fruit. Finish with 2 tablespoons of yogurt.
Nutrition
247kcal
Calories
7g
Protein
7g
Fat
2g
Fiber
127mg
Sodium
34mg
Cholesterol
Notes
- Savory variation: Omit the sweet toppings and mix 1/2 cup of chopped fresh herbs (like basil, parsley, or chives) into the dry ingredients. Serve alongside hearty soups or stews.
- Make ahead: You can bake the polenta cake a day in advance and store it in an airtight container at room temperature.
- Fruit swap: If you don't have mixed berries on hand, use your favorite fruit jam or preserves instead.
Recipe Details
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