I had intended to post about these little Blueberry Polenta Cakes on Monday but it just didn't seem appropriate. Even now, it's been a see-sawing event of write a few lines and then delete them - it all seems so inadequate.
So perhaps I will just talk about these cakes.
They started their life as sultana polenta cakes from a recipe I spotted over coffee in some magazine. What struck me about these cakes was they way they are made - all the ingredients are placed in a saucepan and heated until thickened, just as you would do if you were making a custard.
As I've dropped the sultanas for an increased quantity of blueberries (I use frozen for cooking), I add the blueberries at the end of initial cooking so they don't start to melt and streak the mixture. If you use sultanas add them in at the beginning.
You then take this cooked mixture and bake it - the original recipe used texas muffin pans, I used mini-loaf pans and managed to get 6 from this quantity. Feel free to try with other shapes and tins.
Blueberry Polenta Cakes
100 grams fine polenta
120 grams caster sugar
2 teaspoons vanilla bean paste (or extract)
30 grams melted butter, cooled
150 grams frozen blueberries
Place the polenta, sugar, milk, vanilla and eggs into a saucepan and whisk until combined. Pour in the melted butter and place on a low heat. Whisk constantly until the mixture starts to thicken - keep the heat low as you don't want to cook it too quickly and end up with scrambled eggs.
Remove from the heat and stir through the blueberries.
Pour the mixture out into a prepared tin - I used a mini loaf pan and bake in a preheated 160°C/320°F oven until golden and cooked through.
Let them cool slightly in the pan before turning out - they will deflate once they have cooled.
Dust with icing sugar before serving.
These cakes do have quite an usual texture - they are firm like tofu, so they are dense but not heavy which seems to be a contradiction.
Inside you are rewarded with a glorious golden glow that's speckled with vanilla bean.