Tuesdays with Dorie - Fluted Polenta and Ricotta Cake

I have a confession. I was almost a bad baker this week.

Caitlin of Engineer Baker chose Dorie's Fluted Polenta and Ricotta Cake as this week's Tuesdays with Dorie recipe. I was thisclose to sitting out because I can't even look at ricotta anymore. Eating lasagna twice a week throughout a pregnancy will do that to someone. But I love figs so I decided to go ahead with it.

Well guess what. No one in Mobile, Alabama has figs. No one. So I settled on dried apricots, came home, read the comments on the TWD blog, and decided dates would be better. (Now, what to do with a bag of apricots?!)



I halved the recipe and used three small tart pans. All three of them overflowed. I didn't expect them to puff up nearly as much as they did.

It turned out pretty good, but nothing like I expected. I thought it tasted like really, really, really sweet cornbread. The dates kind of melted into it and you could hardly tell they were there. It's not something I'll make again, but neither of my boys had any complaints about it.



Now go see all the other Fluted Polenta and Ricotta Cakes at Tuesdays with Dorie and then visit Caitlin's blog for the recipe.