Polenta Cake with Orange Blossom Yogurt, Berries, & Pistachios
Submitted by happyzhangbo
Grilled polenta cake with orange blossom yogurt, fresh strawberries, and pistachios. A sophisticated Middle Eastern-inspired dessert built from pantry staples and summer fruit.
YIELD
4 servingsPREP
10 minCOOK
35 minREADY
16 hrsThis is a dessert that treats polenta as a canvas rather than a side dish. Cooked thick with milk and sea salt, poured into a pan, and chilled until firm, the polenta cuts into grillable rectangles that pick up char marks and crisp edges while staying creamy inside.
The orange blossom yogurt is the second act. Plain low-fat yogurt drains overnight through cheesecloth until it’s as thick as Greek yogurt, then gets stirred with orange blossom water and honey. That overnight drain is non-optional; watery yogurt slides off the hot polenta and pools on the plate.
The pistachio skin-removal trick is small but nice: boil the nuts briefly, then rub between clean towels to slip off the bitter papery skins. Bright green, sweeter pistachios make the whole plate prettier.
Seek out a fruity, citrusy honey for the yogurt. Default clover honey tastes flat; a good orange blossom or wildflower honey builds on the orange blossom water’s floral lift.
Chef Tips
- Stir the polenta often during the 25-minute cook. Stuck polenta burns fast and ruins the batch.
- Chill the polenta at least 6 hours to make it firm enough to grill without falling apart.
- Use a high-heat grill for proper crust. Medium heat gives you soft, pale rectangles.
- Orange blossom water is strong. Twelve drops is the right dose; more turns it into perfume.
Variations
- Swap strawberries for raspberries, blackberries, or sliced peaches.
- Use rose water in place of orange blossom for a different floral note.
- Serve with a drizzle of warm honey or a sprinkle of crushed freeze-dried strawberries.
Ingredients
Directions
Line fine-mesh sieve with double layer cheesecloth and set over medium bowl.
Transfer yogurt to lined sieve, then pull up and tie together edges of cheesecloth, wrapping yogurt into bundle.
Cover with plastic wrap and allow to drain in refrigerator at least 8 hours or overnight.
(The yogurt can be prepared 2 days ahead. Once drained, transfer to airtight container and refrigerate, covered.)
In medium heavy saucepan, combine milk and sea salt with ¾ cup water.
Bring to boil over high heat, then gradually whisk in polenta, until smooth.
Reduce heat to low and cook, uncovered, whisking often, until very thick, about 25 minutes.
Spread into 8- x 8-inch baking dish and cool slightly.
Cover and chill until firm, at least 6 hours or overnight.
(Polenta can be prepared ahead and refrigerated, covered, up to 1 day.)
Bring small pan of water to boil.
Add pistachios and boil, uncovered, 1 minute.
Drain, then roll between towels until brown papery skins are removed.
Set pistachios aside.
If using charcoal grill, open vents on bottom, then light charcoal and preheat grill to moderately high.
If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high.
Brush grill rack with oil.
Cut polenta into 4 rectangles and grill, turning once, until heated through and crusty, about 3 minutes per side.
Remove from heat and slice each rectangle in half diagonally to produce 2 wedges.
While polenta is on grill, transfer thickened yogurt to small bowl, discarding liquid, and stir in orange blossom water and honey.
Divide polenta wedges among 4 plates, top with yogurt, and garnish with strawberries and pistachios.
Serve immediately.
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