Torta Di Polenta Con Frutti Di Bosco Bergamasca (bergamo Polenta Cake With Wild Berries)

Torta di Polenta con Frutti di Bosco Bergamasca, or Bergamo Polenta Cake with Wild Berries, is a traditional Lombard dessert that combines the rich flavors of polenta with the sweetness of wild berries. This rustic cake is perfect for showcasing the bountiful harvest of the region and is a delightful way to end a meal.

Vegetarian Gluten Free Dessert Lombard Lombard Cuisine Polenta Wild Berries
Torta Di Polenta Con Frutti Di Bosco Bergamasca (bergamo Polenta Cake With Wild Berries)

Ingredients

  • 1 cup polenta
  • 4 cups water
  • 1 cup sugar
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup mixed wild berries (such as raspberries, blueberries, and blackberries)
  • 1/4 cup powdered sugar, for dusting

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
  2. In a large saucepan, bring the water to a boil. Slowly add the polenta, whisking constantly to prevent lumps.
  3. Cook the polenta over low heat, stirring frequently, for 15-20 minutes or until thickened.
  4. Remove the polenta from the heat and stir in the sugar, melted butter, and vanilla extract until well combined.
  5. Pour the polenta mixture into the prepared cake pan and smooth the top with a spatula.
  6. Arrange the mixed wild berries on top of the polenta mixture.
  7. Bake for 30-35 minutes or until the edges are golden brown and the center is set.
  8. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  9. Once cooled, dust the top of the cake with powdered sugar.
  10. Serve the Torta di Polenta con Frutti di Bosco Bergamasca at room temperature and enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
35g
Protein
3g
Fat
11g

Supplies

9-inch round cake pan Whisk Spatula Wire rack

Tools

Oven

Serving suggestions

Serve the Torta di Polenta con Frutti di Bosco Bergamasca with a dollop of whipped cream or a scoop of vanilla gelato for a delightful dessert experience.

Tips & tricks

For a variation, you can also add a splash of limoncello to the polenta mixture for a hint of citrus flavor.

Cost

$10