Cherry Sauce over Chocolate Chip Polenta Cake ~
~ Skirt in the Kitchen ~
Sift 1 cup flour with 2 teaspoons baking soda, 1/4 teaspoon salt
and 1/2 cup polenta. What little polenta that does not sift through, simply add into flour.
Blend together after having sifted everything.
In a food mill, pulp canned corn or creamy-style corn,
to achieve 1/4 cup corn-cream.
Whisk together 1/2 cup ricotta cheese, 2 teaspoons white vinegar and the 1/4 cup of corn-cream from the creamed corn or whole kernels that has been run through a sieve to remove lumps.
In a mixer bowl, beat 1 1/2 sticks unsalted butter with 1/2 cup sugar. To the mix/batter, add 3 eggs– the first one, alone; then the remaining 2, together.
Fold in ricotta and cream-corn and white vinegar combination, plus the flour mixture, all at once.
Fold in 3/4 cup to 1 cup semi-sweet chocolate chips.
Bake in a 350 degree oven until center is clean on a toothpick-test.
Having equal parts, clean and pit cherries of 1 pound; sugar– 1 pound. Bring to a boil, turn down heat to simmer for 30 minutes, stirring often.
When sauce has been cooked, thickened slightly, add 1 teaspoon mint extract.
Garnish with mint leaves.
Leave a Reply