Strawberry Polenta No Bake Cake
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Strawberry Polenta No Bake Cake is Italian bakeless cake with fresh strawberries pressed in prepared polenta. This cake is fat and flour free recipe, ready in 30 minutes, perfect for warm days!
Can you believe this strawberry polenta cake is ready in 30 minutes before you leave it to cool? It is so easy, simple, and creative that I have no other choice but to recommend it with all my heart. Small bread size pan is great to use here since it is so much easier to cut slices to serve. If you decide to make festive version, pour your gluten free polenta cake into cake pan but if doing so, chopped strawberries are so much easier to work with once you cut the cake to serve it!
Polenta is made from cornmeal, making this a naturally gluten-free food. To be sure, look for a package with a gluten-free label to ensure that cross contamination with other gluten-containing grains is avoided.
Can you substitute grits for polenta?
Polenta and grits can be substituted for each other with comparable results, though polenta tends to be a more refined, slightly finer product than grits. Hominy grits are grits made the traditional way: from hominy corn, which is corn that has been treated with an alkali solution to remove the hull.
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If it is not strawberries season at your place, keep this one for the best timing and I promise it will take the breath away to everybody at the first glance.
Are farina and polenta the same thing?
Polenta is one of the most comforting things you’ll ever eat, it’s creamy, smooth and so delicious. Polenta or farina di mais is commonly known as yellow cornmeal outside of Italy. There are a few different varieties like cornmeal with added buckwheat but polenta gialla is what’s most commonly used says Insidetherustickitchen .
Winner it is! Trust me !
Strawberry Polenta No Bake Cake
Strawberry Polenta No Bake Cake is Italian bakeless cake with fresh strawberries pressed in prepared polenta. This cake is fat and flour free recipe, ready in 30 minutes, perfect for warm days!
Ingredients
- 2 cups strawberries, washed, cleaned
- 1 cup Polenta
- 3 ¾ cup milk
- 5 Tbsp icing sugar
- Pinch of salt
- 2 egg yolks
- 4 Tbsp cold water
- 1 Tbsp gelatin powder
- 4 Tbsp chopped pistachio
Instructions
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In medium sized pot, bring to boil 3 cups of milk, 3 Tbsp icing sugar, pinch of salt and and 1 cup of Polenta. Stirring constantly, let it boil for 4 minutes. Leave aside.
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In mug, combine cold water and gelatin powder.
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In another small pot, bring to boil 2 egg yolks, 2 Tbsp icing sugar and ¾ cup milk. Stirring constantly, boil on low heat for 2 minutes.
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Add gelatin mixture, egg yolks mixture and pistachios into the Polenta. Mix well until smooth and leave aside for 10 minutes.
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Cut transparent kitchen wrap by double size of your 4 cups volume bread pan. That way you will take the cake out easier once cooled.
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Oil the wrap and place into the pan.
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Put 1/3 of polenta mixture into the pan and place the strawberries in.
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Gently add the rest of mixture and, using fork, gently press on all sides to be firm so you make the air get out of the mixture.
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Leave in the fridge to cool for four hours.
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Before serving, garnish with remaining strawberries and pistachio.
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