Blueberry and Polenta cakes

Paolo Pettenuzzo

Chef Paolo Pettenuzzo

Chef Paolo Pettenuzzo


  • 200 gr plain flour
  • 100 gr polenta flour
  • 140 gr butter (better if clarified)
  • 100 gr blueberries
  • 1 nr egg
  • 1 pack baking powder


165°C for 21-23 mins, Convection, 30% umidity

Notes: When Italian Polenta becomes the secret ingredient of a wonderful sweet.

Solutions used

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Blueberry and Polenta cakes 2017-03-29T11:08:18+00:00 Electrolux Professional