Who would guess that you can make dessert with polenta? It's so versatile! In this recipe, cornmeal is sweetened with vanilla pudding and cooked with vanilla, then poured into ramekins. It's then topped with a "crust" of polenta batter flavored with cocoa powder and cinnamon. In terms of flavor, it is like a cake version of German semolina pudding, with a little bit of Black Forest cake thrown in thanks to the cherry and whipped cream topping
Sweet Polenta Cake With Cherry Sauce [Vegan, Gluten-Free]
For the Cake:
- 2 cups, plus 1 3/4 tablespoons unsweetened non-dairy milk
- 4 tablespoons liquid sweetener of your choice
- 1 packet vegan vanilla pudding powder
- 1/2 cup, plus 1/2 teaspoon polenta/cornmeal
- 1 tablespoon vanilla bean
- Cocoa powder, as needed
- A pinch of cinnamon
For the Topping:
- Cherries from a jar, plus the jelly
- Vegan whipped cream
- Cacao nibs
- Add milk and sweetener to a saucepan. Add pudding powder and dissolve in the liquid.
- Add the polenta and let cook, stirring, over medium heat. Stir constantly with a whisk so that nothing burns.
- The sweet polenta dough should be cooked until it becomes thick. Add some more polenta (e.g, 1 tablespoon) and boil. As soon as the polenta has reached the desired consistency, mix in the vanilla.
- Rinse suitable dishes (such as ramekins) with cold water and fill with the batter. Reserve some for the topping.
- Mix the remaining polenta dough with some cocoa and cinnamon. If the dough becomes too firm, add a little bit of milk.
- Add the cocoa dough to the ramekins and spread evenly Cover with foil.
- Place the dessert in the refrigerate. Cool for at least 2 hours.
- Run a knife around the edge of the dessert to loosen it up. Place the dessert on a plate. Sweeten the polenta with cherries and cherry sauce, vegan whipped cream, and cacao nibs, then serve.