Olive Oil Polenta Berry Cakes

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

1. 1Wash and dry the fresh mint or basil leaves to prepare them for garnishing.
2. 2Preheat the oven to 425°F and coat an 8-inch or 9-inch square baking pan with cooking spray.
3. 3Whisk the cornmeal, all-purpose flour, whole-wheat flour, baking powder, baking soda, and salt together in a large bowl, then set it aside.
4. 4Grate the zest from the lemon into a medium bowl using a fine grater, then cut the lemon in half and squeeze the juice into the same bowl.
5. 5Pour the buttermilk, honey, extra-virgin olive oil, and eggs into the lemon mixture, whisking until fully combined.
6. 6Transfer the wet mixture into the bowl containing the dry ingredients, stirring gently until just combined.
7. 7Scrape the batter into the prepared baking pan and smooth the top into an even layer with a spatula.
8. 8Bake the cake for 18 to 22 minutes, checking that the edges are golden brown and a toothpick inserted into the center comes out clean.
9. 9Take the pan out of the oven and let the cake cool on a wire rack for roughly 10 minutes.
10. 10Slice the cooled cake into 12 rectangular portions. Slice one piece in half horizontally to build a single serving, placing the bottom half on a plate.
11. 11Spread about 1 tablespoon of jam or 2 tablespoons of prepared fruit over the bottom layer, then cover it with the top half of the cake.
12. 12Add another 2 teaspoons of jam or 2 tablespoons of fruit over the top layer, followed by 2 tablespoons of yogurt and a garnish of fresh herbs before serving.
13. 13If using frozen berries, place them into a bowl to thaw at room temperature while preparing the cake batter.
14. 14Once the frozen berries are partially thawed, sprinkle them with 1 tablespoon of sugar, mash lightly with a fork, and set aside.
15. 15If using fresh berries instead, toss them with 1 tablespoon of sugar in a bowl and mash slightly to release their juices.
16. 16Consider making a savory variation of these cakes by omitting the sweet toppings.
17. 17Serve the savory cornbread variation alongside hearty soups, stews, or slow-cooked meats.
18. 18To make the savory version, stir half a cup of chopped fresh herbs like basil, parsley, or chives directly into the dry ingredients.

Nutrition

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