SAGE AND SHALLOT POLENTA CAKE

Serves 8

If you’re a polenta lover like I am and want to give this comforting classic an elegant and unexpected twist, this recipe is just what you need. It’s earthy and aromatic, with beautiful layers of flavour from olive oil, parmesan, sage, and shallots. Enjoy it warm or cold — it’s equally delicious either way. You can serve it on its own or alongside your favourite meat. I often pair it with soups and with sausages, as their hearty, rustic taste complements the polenta perfectly — but that’s just my preference. Give this delightful new take on polenta a try, and you might just find yourself hooked!

100 g all purpose flour

180 g corn meal

240 mL milk

200 mL olive oil, plus extra for frying

70 g breadcrumbs

1 tbsp baking powder

1 tbsp honey

3 tbsp fresh sage, chopped, plus extra leaves for garnish

5 shallots, finely chopped

80 g parmesan, grated

2 eggs, lightly beaten

A pinch of salt and freshly ground black pepper

Preheat oven to 400°F/200°C and grease an 8-inch springform pan.

Heat 2 tbsp olive oil in a skillet and sauté the shallots and sage until golden. Set aside to cool slightly.

In a large bowl, combine all the dry ingredients. Stir in the shallot mixture, then add the cheese.

In a separate bowl, whisk together the beaten eggs, milk, and olive oil until well blended.

Fold the egg mixture into the dry mixture using a spatula, until just combined.

Transfer the batter to the prepared pan. Garnish with sage leaves, brushing them lightly with olive oil to prevent burning.

Bake for about 30 minutes, or until golden and a tester inserted in the center comes out clean.

Serve warm or at room temperature.