Torta Di Polenta

Serving Size : 10
Ingredients

for prepare Torta Di Polenta

:

Amount	Measure	Ingredient - Preparation Method
CAKE torta di polenta
2/3	cup	sugar
3	tablespoons	margarine - softened
2		egg yolks
2	teaspoons	vanilla
1 3/4	cups	yellow cornmeal
3/4	cup	flour
1	teaspoon	baking powder
1	teaspoon	baking soda
1/2	teaspoon	ground nutmeg
1/4	teaspoon	salt
1 1/2	cups	low-fat buttermilk
vegetable cooking spray TWO BERRY SAUCE torta di polenta
3/4	cup	frozen blackberries - divided
3/4	cup	frozen raspberries - divided
1/4	cup	water
1	tablespoon	sugar
1/4	cup	unsweetened orange juice
2	teaspoons	cornstarch
2	tablespoons	Chambord (raspberry liqueur)

For the Cake: 1. Cream sugar, margarine and egg yolks together at medium speed of an electric mixer until light and fluffy. Add vanilla; beat at low speed until blended. 2. Combine cornmeal and next 5 ingredients. With mixer on low speed, add to creamed mixture alternately with buttermilk, beginning and ending with cornmeal. Pout into a 9" round cake pan coated with cooking spray. Bake at 350F for 40 minutes or until wood pick inserted comes out clean. Cool in pan 10 minutes, remove from pan and cool on rack. Serve with Two-Berry Sauce. For the Sauce: 1. Position knife blade in food processor; add half of the berries, water, and orange juice. Process 1 minute or until smooth. 2. Combine sugar and cornstarch in a small saucepan, stirring well. Gradually add berry puree, stirring with a wire whisk until blended. Bring to a boil over medium heat, cook 1 minute or until thickened. Add remaining berries and Chambord; heat thoroughly. Yields: 1 1/4 c. Serving information: Source: Cooking Light Magazine, October 1993

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