Polenta Cake with Orange Blossom Yogurt, Berries, and Pistachios
- 1 3/4 cups yogurt, low-fat plain
- 2 cups milk low-fat (1%)
- 1 teaspoon sea salt fine
- 1/2 cup polenta not quick-cooking
- 1/4 cup pistachio nuts unsalted, about 1 ounce
- 1 x olive oil for brushing
- 12 drops orange blossom water
- 1/2 cup honey high-quality organic or raw honey with a fruity, citrusy flavor
- 1 1/2 pounds strawberries hulled and halved
- 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 3/4 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.
yogurt, milk, salt, polenta, pistachio nuts, olive oil, water, honey, strawberries
Taken from recipeland.com/recipe/v/polenta-cake-orange-blossom-yog-49385 (may not work)