Fruit-Studded Polenta Shortcake Recipe

• 3 tablespoons unsalted butter, cut into 3 pieces
• 1/4 cup unseasoned, toasted bread crumbs
• 2 cups water
• 1 cup coarse polenta or cornmeal
• 1 teaspoon salt
• 2 tablespoons extra-virgin olive oil
• 1/2 cup sugar
• 1/3 cup raw pine nuts (see notes)
• 1/3 cup golden raisins
• 1 cup dried figs, cut into quarters lengthwise
• 1 large egg, at room temperature, beaten
• 1 tablespoon fennel seeds, toasted (see notes)
• 1 cup all-purpose flour

1. Adjust oven rack to middle position and preheat oven to 375u0b0F. Grease a 9-inch round cake pan with 1 tablespoon butter and sprinkle with bread crumbs, tapping and shaking pan to distribute crumbs evenly.
2. Bring water to boil in large heavy-bottomed saucepan over medium-high heat. Reduce heat to medium and add polenta in a slow, steady stream, stirring constantly with a wooden spoon. Stir in salt and olive oil and continue stirring until polenta thickens and the water has been fully absorbed, about 30 to 60 seconds. Remove from heat.
3. Add sugar, pine nuts, raisins, figs, remaining 2 tablespoons butter, beaten egg, and fennel seeds and stir until thoroughly combined. Add the flour and stir until thoroughly combined.
4. Scrape batter into prepared pan, smoothing top out with rubber spatula. Bake until cake tester comes out clean, 45 to 60 minutes. Transfer to cooling rack and cool in pan 10 minutes. Invert cake onto plate, then invert onto cooling rack so domed side is facing up. Cool completely on rack, 1 to 2 hours, before serving.

unsalted butter, bread crumbs, water, coarse polenta, salt, extravirgin olive oil, sugar, nuts, golden raisins, dried figs, egg, fennel seeds, flour

Taken from www.seriouseats.com/recipes/2011/10/let-them-eat-fruit-studded-polenta-shortcake-marcella-hazan-recipe.html (may not work)