Polenta Cake with Melted Heart

Name: Polenta Cake with Melted Heart
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Corn and grain flour for instant polenta 1 cup; Water 2 cups; Coarse salt ½ tsp; Extra virgin olive oil 1.4 tbsp; Egg yolks 4; Grana Padano PDO cheese 3.5 oz; Fine salt to taste; Fresh liquid cream 10 tsp; White pepper to taste

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358

Calories per serving

Vegetarian

Energy Kcal 358
Carbohydrates g 27
of which sugars g 2.1
Protein g 14.7
Fats g 21.3
of which saturated fat g 8.62
Fiber g 0.9
Cholesterol mg 302
Sodium mg 680

Difficulty: Average
Prep time: 20 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

Polenta cake with a molten center turns a classic Italian staple into something way more exciting than you might expect. In Italy, polenta usually shows up as rustic comfort food, but with this twist, you get all the creamy vibes of old-school cooking plus a surprise hit of gooey, melted cheese in the middle. Instead of going for a sweet lava cake like you’d find on a dessert menu, this dish takes the hearty taste of polenta cake and kicks it up with Grana Padano—which melts inside for that oozy, tender center. The whole thing feels like it belongs at a big family dinner or some fancy get-together—though it’s made with super simple stuff like cornmeal, eggs, and cheese. Folks in Italy love giving traditional foods a new look, and this version does that big time, turning a regular cornmeal dish into a dessert recipe (or appetizer) that totally stands out from the usual.

And here's the thing, what makes this cake different from other Italian desserts is the way it balances that homey, rustic feel with something a little fancier. As soon as you cut into it, you’ll see the cheese start to flow out, mixing into the moist polenta and giving every bite that extra punch of rich, salty flavor. There aren’t any strict regional rules with this one—just a good example of how Italian food keeps changing while still sticking close to its roots. Even though you’re using everyday ingredients, the way everything comes together makes this a gluten-free dessert that feels special. Really special, especially when you want something both golden and surprising on the table. People usually think of baking with polenta as kind of old-school, but this easy baking recipe proves you can get something totally different—and I gotta say, pretty impressive—without a ton of work. Serve it warm and watch everyone get pumped about that molten cheese center. For sure. Whether you call it a decadent cake or just a really cool twist on polenta, it’s the kind of sweet treat that’ll have folks talking long after dinner is over. Enjoy the combination of tradition and innovation with this Italian delight!

INGREDIENTS
Ingredients for 4 Cakes: Corn and grain flour for instant polenta 1 cup (125 g); Water 2 cups (500 g); Coarse salt ½ tsp (3 g); Extra virgin olive oil 1.4 tbsp (20 g); Egg yolks 4; Grana Padano PDO cheese 3.5 oz (100 g); Fine salt to taste; Fresh liquid cream 10 tsp (50 g); White pepper to taste

Preparation

How to prepare Polenta Cake with Melted Heart

To prepare the polenta cakes with a melted heart, fill a high-sided pot with water and start heating. When the water boils, add salt 1, then pour in the corn and cereal flour gradually 2, stirring with a whisk (or wooden spoon) 3.

Cook on low heat for 4 minutes, continuing to stir constantly to avoid lumps. After the cooking time, the polenta will be ready; turn off the heat 4 and set it aside. Take 4 aluminum molds with a capacity of 125 ml, fill each mold with about 1/4 cup of polenta 6.

Using a teaspoon, spread the polenta on the bottom and sides of each mold, leaving a central hollow 7. Here, insert 1 egg yolk into each mold 8, lightly salt 9.

and close the cake with a layer of polenta 10; press the surface well to seal the cake as best as possible 11. Bake the polenta cakes in a preheated static oven at 350°F for 20 minutes. Once cooked, take them out of the oven 12.

Now prepare the accompanying sauce: pour the fresh liquid cream into a saucepan 13, heat it over moderate heat, then add the grated Grana Padano cheese 14, stir with the whisk to melt the cheese 15 and obtain a homogeneous sauce.

Everything is ready to serve: unmold the cakes by turning them onto a serving plate 16, cover them with the Grana Padano sauce 17, and season with pepper to taste 18. Your polenta cakes with a melted heart are ready to be served!