Project Polenta

Today, I made an orange polenta cake.
For breakfast :)

8 a.m.
Scrounging around my pantry, numb to the usual granola, oatmeal and much beloved huevos rancheros...

9 a.m.
Still sipping black coffee, much distressed over my sans cream situation, too lazy to slip into a pair of jeans and drive to the market to replenish supply..

9:30
Flipping through Gourmet, discover Orange Polenta Cake, dripping in orange marmalade glaze.
Quickly scan recipe.

Pajama toes to action!

Whipping around the corner and into the kitchen, I fling myself upon various cabinets, and discover:
1 c. of yellow corn meal, life expiration of April 2009. I look to the calendar. March 18, 2009.
I think to myself,

sad little bag,
you are just what I need,
the delights you may bring,
may far exceed,
all that I
had prior believed!

Hm, not much of a poet, I see. 'Tis sad, but so.

I discover eggs, flour, baking powder and salt and throw in a 1/4 c. of dried cranberries for good measure. I tackle the fridge, which, much to my relief, possesses two sticks of butter and one jar of orange marmalade. I grab a bag of almonds, flinching momentarily at the word ground that stares up at me from its glossy page.

However, en lieu of a much desired food processor or even a mortar & pestle, I move full speed ahead, my tingling tongue reminding me there isn't a moment to waste.

Positioning one of my heaviest and most daunting of cleavers above two handfuls of unsuspecting almonds, I begin the daunting maneuver; and, soon enough, I even begin to enjoy their slight crunch against the bamboo board.

The project does not take long, but between the manual grinding and mixing ( to which my arms have felt, most keenly, the absence of a recently departed blender) I exit the kitchen, roused from my morning ambitions, and eager to sample its result.

Forty minutes later, a warm perfume of cornmeal, toasted almonds and orange fill my home.
The result- celestial. The cake is both crunchy and sweet with welcome bits of chewy cranberries and orange rind. Embracing both the efforts and profound result in taste and texture, I congratulate both myself and the masterminds of the recipe, whoever and wherever they may be.

So, do try this one at home, for a company of others or simply for the company of oneself!
bon appetit!

Orange Polenta Cake:

For Caramel Orange Layer:
*I omitted the caramel orange layer from my reproduction of the cake, but it was still supremely delicious!
1/2 c. granulated sugar
2 Tbsp water
2 Tbsp unsalted butter, cut into bits
2 naval oranges

For Cake:
1 3/4 sticks unsalted butter, softened
1 c. granulated sugar
3 large eggs
2 tsp orange flower water (I omitted)
1/2 c. flour
1 tsp baking powder
1/2 tsp salt
2 c. ground almonds
2/3 c. quick-cooking polenta

For Glaze:
1/4 c. orange marmalade
1 Tbsp water

Make caramel orange layer:

Preheat oven to 350 deg. F. Lightly butter 9-in. round cake pan, then line with parchment paper.
Bring sugar & water to boil in small sauce pan over med. heat, stirring until sugar has dissolved. Boil until dark amber in color. Remove from heat, add butter and quickly pour into cake pan. Grate orange zest of two oranges and set aside for cake. Cut oranges crosswise and arrange slices in 1 layer over caramel.

Make cake:

Beat butter with sugar until combined. Add eggs, one at a time. Mix in orange flower water and zest.
Whisk together flour, baking powder and salt. With mixer at low speed, add almonds, polenta, and flour mixture into egg mixture until just combined.
Spread batter evenly over caramel and orange slices. Bake until inserted wooden pick comes out clean. 1- 1 1/4 hrs. Cool 5 minutes and invert to cake plate. Remove parchment.

Make glaze:

Heat marmalade and water until melted. Brush top of cake with glaze and serve warm!