What Type Of Polenta Is Right For Apricot Almond Cake?

Asked by Alelopez. Answered on 9th November 2015

Full question

Hi, Could you please advise on which brand of polenta to use for the Apricot Almond Cake with Rosewater and Cardamom? I have never cooked/baked with polenta so not sure which one to use that is 'fine polenta' and not 'instant polenta' as per the recipe. Can't wait to bake this recipe!! Thank you. Ale

Apricot Almond Cake With Rosewater and Cardamom

By Nigella

Our answer

Nigella's Apricot Almond Cake With Rosewater and Cardamom (from Simply Nigella and on the Nigella website) specifies fine polenta rather than instant polenta as there is a difference between the two. Instant polenta is the very quick-cooking type and is either made from polenta that has been cooked, dried and re-ground or sometimes from polenta that has been ground to a powder. The texture and liquid absorption from the two are different to fine polenta.

Fine polenta should take 30-45 minutes to cook and you should be able to find it in Italian delicatessens. In the UK and the US it may also be labelled as cornmeal. In the UK look for either Dunns River, Natco or East End bags of "Fine Cornmeal (polenta)" as these are available in several mainstream supermarkets. In the US look for Bob's Red Mill which is labelled as "Corn Grits-Polenta"