You’ll need a plum cake mould

100 gr farina gialla macinata fine

120 gr unsalted butter

80 gr all-purpose flour

2 teaspoons baking powder

60 gr almonds flour

2 eggs

1 egg yolk

120 gr sugar

2 tbs rhum

To make Amor Polenta, whisk the butter (softened at room temperature) with the sugar, until fluffy.

Add the eggs and the yolk, one at a time.

Add the almonds flour.

Add the polenta flour.

Add the baking powder.

Add the all-purpose flour.

Add the rhum.

Pour into the baking tin (for plumcake) and bake for 40/45 minutes at 170°C.

Unmould. And sprinkle with icing sugar only when it is cold.

2 lt acqua / 2 liters water

500 gr farina per polenta (gialla/mista o bianca) / 500 gr polenta (yellow, dark or white)

2 cucchiaini di sale grosso / 2 teaspoons of salt

Portare l’acqua a ebollizione. Versare il sale.

Bring the water to boil. Add the salt.

Unire la farina a pioggia mescolando velocemente con una frusta.

And add slowly the polenta, incorporating it to the water, use a whisk to avoid lumps.

In poco tempo la polenta si addenserà per poi iniziare a fare dei piccoli camini di vapore. Passare quindi al cucchiaio di legno.

In a few seconds the mixture will become stiff. From now on use a wooden spoon. 

Mettere a fuoco medio-minimo e cuocere per 35/40 minuti circa, mescolando frequentemente. La polenta cuoce quando soffia vapore.

Put the heat to medium-low heat. The polenta is cooking when you can see some wisps of steam. Stir frequently and cook for 35/40 minutes.

Ottima con le carni stufate, oppure gratinata con grogonzola e burro. Ma anche, il giorno dopo, affettata e grigliata o fritta in abbondante olio.

The Polenta is great with stew and with a bit of butter and gorgonzola. Even better the day after, sliced and grilled or fried in seed oil.