Polenta is a dish that hails from Northern Italy made with ground yellow corn. While traditional varieties are made using flint corn kernels, cornmeal is often used as a substitute. This custard-like polenta pudding is perfect for gluten free guests and no one will feel like they are missing out! It’s delicious and pretty enough to serve as a feature dessert too – try drizzling each piece with some Amaretto liqueur for an enhanced almond flavour or simply enjoy on the side.

Step 1

Preheat oven to 350°F (180°C).

Step 2

Line bottom of a 9-inch (23 cm) cake pan or casserole dish with parchment paper; set aside.
 

Step 3

In a small saucepan, bring water to boil. Whisk in cornmeal; reduce heat to medium-low. Cook, stirring for about 3 minutes or until thickened. Stir in ground almonds and cook for 1 minute. Scrape mixture into a bowl.

Step 4

Whisk in butter until melted. Whisk in ricotta until smooth; set aside.
 

Step 5

Divide egg yolks and egg whites into 2 separate bowls. Using an electric mixer beat egg yolks, honey and vanilla until light in colour. Clean beaters and beat egg whites until stiff.

Step 6

Stir egg yolk mixture into cornmeal mixture until combined. Fold egg whites into mixture until no streaks remain. Scrape batter into prepared pan and sprinkle with sliced almonds. Bake for about 30 minutes or until golden and set, but still slightly jiggly. Let cool slightly and dust with icing sugar to serve.

Tip: For a strong almond flavour, add 1/2 tsp (2 mL) almond extract with the vanilla.