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Gluten free banana-polenta cake with fruit chutney and caramelized pecan
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Gluten free banana-polenta cake with fruit chutney and caramelized pecan
In this recipe, the polenta is cooked in a sweet cinnamon and vanilla broth mixed with crushed ripe bananas. The mixture is then poured into individual molds and cooled. When unmold, cakes are topped with ginger-Balsamumm strawberry blueberries chutney and garnished with maple syrup caramelized pecans. A pure delight!
Gluten free banana-polenta cake with fruit chutney and caramelized pecan
| Prep time: 25 to 30 minutes + cooling time 1h |
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| Cooking time: 25 minutes |
| Servings or yield: 2 to 4 |
| Difficulty level: Easy |
| For polenta |
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| 1/2 cup of fine polenta |
| 1 cinnamon stick |
| 1 tsp. vanilla extract |
| 2 ripe bananas |
| 75 g of sugar |
| Pinch of salt |
| For fruits chutney |
| 1 cup wild blueberry |
| 1 cup strawberries sliced |
| 1/3 cup Balsamumm Bianco |
| 2 tbsp. grated fresh ginger |
| 40 g cane sugar |
| For maple syrup caramelized pecans |
| 1/2 cup of pecan |
| 1/2 tbsp. butter |
| 1 tsp. maple syrup |
| For serving |
| Fresh mint leaves |
| 2 individual rectangular molds of 2 by 5 inches. |
Preparation
Bring to boil 500ml of water with the cinnamon stick, vanilla and 75g of sugar. When water boils, lower the heat, remove cinnamon stick.
Pour in polenta mixing constantly, until pasty. Reduce bananas to a purée. Add bananas purée to polenta with a pinch of salt and mix well. Fill individual molds evenly and set aside until polenta is at room temperature. Meanwhile, for the chutney add all the ingredients to a small pan.
Cook over low heat about 12 to 15 minutes, turning often with a wooden spoon. Remove from heat and let cool. For caramelized pecans, in a small skillet, heat pecans and butter over high heat for about 1 minute. Add the maple syrup and continue cooking 1 to 2 minutes, stirring constantly. Remove from heat and let cool, then crush with a kitchen pestle.
Remove the polenta gently from molds. Serve polenta individually topped with chutney, pecans and fresh mint leaves and enjoy.
Tips, Tricks + Culinary ideas
Preparation steps
1 - Bring to boil 500ml of water with the cinnamon stick, vanilla and 75g of sugar. When water boils, lower the heat, remove cinnamon stick.
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