Sweet polenta and sultana mini cakes using leftovers
Published on 2 February 2019
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I had leftover polenta in the fridge and invented these cakes to use it. Excellent, soft and fragrant, delicious warm.
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Ingredients
INGREDIENTS
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Method
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I put chopped polenta in a processor.
I add sugar.
I grate organic lemon zest.
I add eggs.
A teaspoon cinnamon.
I add flour, the teaspoon raising agent and a pinch of vanilla, then blend.
I add washed sultanas. 
I mix into soft batter.
I butter muffin moulds and coat with crushed cornflakes, breadcrumbs or biscuits. 
I divide batter.
I scatter flaked almonds and brown sugar.
I bake for 30 minutes at 180°C.
I cool slightly, unmould onto the oven rack and eat warm. Reheat leftovers briefly in the microwave. Serve with crème anglaise for extra indulgence.
I add sugar.I grate organic lemon zest.I add eggs.A teaspoon cinnamon.I add flour, the teaspoon raising agent and a pinch of vanilla, then blend.I add washed sultanas. I mix into soft batter.I butter muffin moulds and coat with crushed cornflakes, breadcrumbs or biscuits. I divide batter.I scatter flaked almonds and brown sugar.I bake for 30 minutes at 180°C.I cool slightly, unmould onto the oven rack and eat warm. Reheat leftovers briefly in the microwave. Serve with crème anglaise for extra indulgence.Original source: https://incucinaconlilly.com/2019/02/02/tortine-di-polenta-dolci-con-uvetta-ricetta-riciclo/
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