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Olive Oil Polenta Berry Shortcakes
Extra-virgin olive oil and honey keep the crumb impossibly tender in this Italian-inspired take on classic strawberry shortcake. A blend of cornmeal and flour creates a slightly dense base with a deep toasted corn flavor. You'll love how the rustic cakes soak up the juices from fresh or thawed mixed berries. Top them off with a generous dollop of creamy vanilla yogurt and a sprig of fresh mint. It's a comforting dessert that doesn't feel overly sweet.
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.