Fruit-Studded Polenta Shortcake Recipe

Name: Fruit-Studded Polenta Shortcake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter, cut into 3 pieces; 1/4 cup unseasoned, toasted bread crumbs; 2 cups water; 1 cup coarse polenta or cornmeal; 1 teaspoon salt; 2 tablespoons extra-virgin olive oil; 1/2 cup sugar; 1/3 cup raw pine nuts (see notes); 1/3 cup golden raisins; 1 cup dried figs, cut into quarters lengthwise; 1 large egg, at room temperature, beaten; 1 tablespoon fennel seeds, toasted (see notes); 1 cup all-purpose flour

Servings: persons

3 tablespoons unsalted butter, cut into 3 pieces
1/4 cup unseasoned, toasted bread crumbs
2 cups water
1 cup coarse polenta or cornmeal
1 teaspoon salt
2 tablespoons extra-virgin olive oil
1/2 cup sugar
1/3 cup raw pine nuts (see notes)
1/3 cup golden raisins
1 cup dried figs, cut into quarters lengthwise
1 large egg, at room temperature, beaten
1 tablespoon fennel seeds, toasted (see notes)
1 cup all-purpose flour

1
Adjust oven rack to middle position and preheat oven to 375u00b0F. Grease a 9-inch round cake pan with 1 tablespoon butter and sprinkle with bread crumbs, tapping and shaking pan to distribute crumbs evenly.
2
Bring water to boil in large heavy-bottomed saucepan over medium-high heat. Reduce heat to medium and add polenta in a slow, steady stream, stirring constantly with a wooden spoon. Stir in salt and olive oil and continue stirring until polenta thickens and the water has been fully absorbed, about 30 to 60 seconds. Remove from heat.
3
Add sugar, pine nuts, raisins, figs, remaining 2 tablespoons butter, beaten egg, and fennel seeds and stir until thoroughly combined. Add the flour and stir until thoroughly combined.
4
Scrape batter into prepared pan, smoothing top out with rubber spatula. Bake until cake tester comes out clean, 45 to 60 minutes. Transfer to cooling rack and cool in pan 10 minutes. Invert cake onto plate, then invert onto cooling rack so domed side is facing up. Cool completely on rack, 1 to 2 hours, before serving.

569

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons unsalted butter, cut into 3 pieces, 1/4 cup unseasoned, toasted bread crumbs, 2 cups water, 1 cup coarse polenta or cornmeal, and more.

Yes, Fruit-Studded Polenta Shortcake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!