Blueberry and polenta cakes

Desserts
Chef Paolo Pettenuzzo

Chef Paolo Pettenuzzo

Ingredients

  • 200 gr plain flour
  • 100 gr polenta flour
  • 140 gr butter (better if clarified)
  • 100 gr blueberries
  • 1 nr egg
  • 1 pack baking powder

Preparation

165°C for 21-23 mins, Convection, 30% umidity

Notes: When Italian Polenta becomes the secret ingredient of a wonderful sweet.

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Blueberry and polenta cakes 2016-11-08T08:59:35+00:00 Electrolux Professional