Italian Polenta Cakes

Italian Polenta Cakes

Italian Polenta Cakes

Prep Time 10 Minutes
Cook Time 30 Minutes

Calories per seving 589

Fat 28g

Cholesterol 171mg

Sodium 151mg

Carbohydrates 78g

Fiber 2.5g

Sugar 53g

Protein 8.5g


  • 6 Tbsp butter
  • 6 Tbsp brown sugar
  • 1/2 cup Sunsweet® Amaz!n™ Diced Prunes
  • 1/3 cup marsala wine
  • Cake
  • 3 eggs, separated
  • 1 cup sugar
  • 1/2 cup butter, softened
  • 1/2 cup ricotta cheese
  • 1 Tbsp lemon juice
  • 1 tsp lemon extract
  • zest of 1 lemon
  • 3/4 cup each: flour and instant or quick cooking polenta
  • 1/2 tsp baking soda


Preheat oven to 350°F. Place 1 Tbsp butter in the bottom of each of the six 1 cup ramekins; microwave on HIGH for 1 minute or until butter is melted. Place 1 Tbsp of brown sugar in each. Simmer Amaz!ns™ in marsala for 5 minutes or until marsala is absorbed; place equal amounts in each ramekin and stir lightly to evenly coat the bottom of each dish. Beat egg whites in a medium bowl until soft peaks form; set aside. Beat sugar and butter in a large bowl until light and fluffy. Beat in ricotta cheese then add egg yolks one at a time, beating well after each addition; stir in lemon juice, extract and zest. Stir together dry ingredients in a small bowl then stir into butter mixture. Stir 1/3 of the egg whites into batter then gently fold in the rest. Spoon equal amounts into each ramekin and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Let cool slightly, then run a small sharp knife around the edge to loosen cakes from ramekins. Invert onto 6 dessert plates.