Type of Polenta for Lemon Polenta Cake

Our answer

Polenta is a type of cornmeal and can be bought in a few different forms. Traditional polenta is a slightly coarse dry cornmeal and requires quite a long simmering time. Quick-cooking or fine polenta is a finer form of dry polenta requires a much shorter cooking time - usully under 5 minutes once the polenta mixture has been brought to the boil. Ready-made polenta has been cooked and then formed into a block. It is usually sliced and fried or baked.

We assume that you are referring to the latter form of polenta, that comes in a block. Unfortunately you can't use this type of polenta in Nigella's Lemon Polenta Cake. It has water already added to it which will upset the balalnce of ingredients in the cake. Also as it is in a firm block it will be extremely difficult to try and combine it with the other ingredients.

The quick-cooking or fine type of polenta is the best type to use for Nigella's cake. It is usually fainrly easy to find in most mainstream supermarkets in the UK and the US.