Hey Chef Billy Parisi here with Bob's Red Mill. Thanks so much for stopping by. Today, I'm going to show you how to make an absolutely delicious gluten free polenta cake. I know what you're thinking, polenta should be used as a side dish or under some sort of meat, but I promise in this dessert it's absolutely amazing. The first thing we're going to do is whip together some butter and some sugar. So, go ahead and add in some unsalted butter to a standing mixer with a paddle attachment. Next, we're going to sprinkle on some sugar, and what you want to do is whip it together on low speed until it becomes nice and light and fluffy for about five minutes. While the butter is creaming together, let's go ahead and assemble our dry ingredients. As I said before, this is gluten free, so I'm going to be using (2 cups) Bob's Red Mill 1:1 gluten free baking flour which is the perfect sub for any of your normal gluten recipes. Simply sub out the flour for this 1:1 flour to make it gluten free. Next, I'm going to be using some (2 cups) gluten free corn meal. Obviously this is a polenta cake. Add in some (1/2 tablespoons) baking soda, some (1/2 tablespoons) baking powder, a pinch (1 teaspoon) of salt, and then we're going to give it a stir. Go ahead and set that to the side and now we want to add in our wet ingredients to the stand mixer. We're going to add in one egg at a time. It's going to take about four eggs. You want to completely mix it in before you add in the next egg. Last, but not least, for the wet ingredients, we are going to pour in some (2/3 cups) whole milk. And, to finish off our batter, we simply want to pour in our dry ingredients that we mixed together, very slowly, while on low speed in the stand mixer. Once it is combined, transfer it over to an 8 or 9 inch deep cake round that has been prepared with butter. Pour it right in there and usually I like to spread around the top so it's nice and even. It's going to go into the oven at 350 degrees. It's going to take about 40 to 45 minutes for it to completely cook. This is great timing because while our cake is in the oven we can make our buttercream. So go ahead and add some (3 sticks) unsalted softened butter to a clean stand mixer with the paddle attachment. We're going to whip it together on medium speed for about 4 to 5 minutes or until it becomes nice and light and fluffy. We're going to add in a little bit (1/2 cups) of powdered sugar followed up by drizzling some (3 tablespoons) maple syrup. It's going to add a really awesome flavor that's going to complement the polenta cake. Now that everything is finished, let's go ahead and take our cake out and put it on a resting rack and cool it to room temperature. To finish off this dessert, all we need to do is add on our maple buttercream. This doesn't have to look extremely pretty or anything, because we're going to load up the top with berries, so I use a spoon and just move all the buttercream around just so it covers the top really well. And, like I said, we're going to put some fresh berries on the top. I got strawberries, blackberries, raspberries, and blueberries. It's going to look beautiful and taste even better. No doubt that this polenta cake is absolutely gorgeous. The mixed fresh berries combined with that dark brown from the polenta cake is beautiful. You get the most wonderful flavor combination from a little bit of the savory cornmeal to the wonderful maple buttercream that complements it to perfection. Thanks so much for stopping by. Be sure to come back next week to see all of our great recipe videos.
Watch Chef Billy Parisi in this video as he walks you through the steps of baking a delicious gluten free polenta cake using Bob's Red Mill gluten free flour!