Polenta Cake with Orange Blossom Yogurt, Berries, and Pistachios

Polenta Cake with Orange Blossom Yogurt, Berries, and Pistachios
Photo by Lara Ferroni

Ingredients

  • ½ cup rambutan honey or other high-quality organic or raw honey with a fruity, citrusy flavor
  • 12 drops orange blossom water (also called orange flower water)*
  • ½ cup polenta (not quick-cooking)
  • *Available at supermarkets, liquor stores, and Middle Eastern markets.
  • 1 ½ pounds strawberries
  • 1 teaspoon fine sea salt
  • 2 cups low-fat (1%) milk
  • + 3 more ingredients
    • Olive oil (for brushing)
    • ¼ cup unsalted pistachios, preferably organic (natural; not dyed red)
    • 1 ¾ cups plain low-fat yogurt

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 b...

View full recipe at Epicurious

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