I always spend my summers in the Dolomite Mountains (the northern part of Italy that shares its border with Austria) after my husband started taking me there. He himself had been going there ever since he was a child. Aside from the Alps that are overwhelmingly beautiful, one other thing I love about the place is the food.
Polenta is eaten with almost everything, and I love it. Once, when I was trying to decide which kind (apparently there are a lot) I was going to buy, the baker asked me what I was going to use it for. If I was going to make a cake, then there's a kind that fits it well. I didn't hear her other words, because the word "cake" caught my attention. I didn't know polenta could be used for sweet cakes too. I immediately went back to our rented chalet and whipped up a cake. From then on, I saw polenta in a broader light. I wasn't limited to savory side dishes anymore. Desserts with polenta are very good, if you don't mind the coarser texture.
Here is a recipe that's great to serve to guests and that will not disappoint in terms of flavor. This time I used the precooked brick to save time, because I grilled them on the griddle. This is such a quick and easy dessert that I know you will love it like I do.
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