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A texture thing…

I often pick on my husband because he has a “texture” thing. As in he doesn’t eat certain foods because he doesn’t like the texture…ie, he doesn’t eat soup or beans of any kind. I used to think it was odd(I still do a little) until I made this weeks Tuesday’s With Dorie pick….Fluted Polenta and Ricotta Cake. And I realized, I don’t like the texture of polenta in cake. Cornmeal doesn’t bother me in cornbread, so I find it weird that I don’t like it in cake. But I don’t…it’s a texture thing. 🙂
Since I am not a fan of polenta cakes I knew I would be giving it away, I decided to use dried blueberries instead of figs, as the person they were going to is not a fig fan. It didn’t call for it, but I made a lemon glaze to go over the top of it. I made 4 mini ones that were well received by people who did not have texture issues.
Make sure to go and see Caitlin of Engineer Baker, for she picked this recipe so I bet she has a good one. And if you have even more time you can see all of the different ones through the Tuesday’s With Dorie website.
So is there anything you have a texture issue with?

Fluted Polenta and Ricotta Cake

 
1/2 cup dried blueberries

1 c. medium-grain polenta or yellow cornmeal

½ c. all-purpose flour

1 tsp baking powder

1 c. ricotta

1/3 c. tepid water

¾ c. sugar

½ c. unsalted butter

¾ c. honey (if you¢â¬â„¢re a real honey lover, use a full-flavored honey such as chestnut, pine, or buckwheat)

Grated zest of 1 lemon

2 large eggs

 
Getting Ready: Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 10 ½-inch fluted tart pan with a removable bottom and put it on a baking sheet lined with parchment or a silicone mat.

Toss blueberries into a small pan of boiling water and steep for a minute, then drain and pat dry.

Whisk the polenta, flour, baking powder, and salt together.

Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, beat the ricotta and water together on low speed until very smooth. With the mixer at medium speed, add the sugar, honey, and lemon zest and beat until light. Beat in the melted butter, then add the eggs one at a time, beating until the mixture is smooth. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are fully incorporated. You¢â¬â„¢ll have a sleek, smooth, pourable batter.

Pour about one third of the batter into the pan and scatter over the blueberries. Pour in the rest of the batter, smooth the top with a rubber spatula, if necessary, and dot the batter evenly with the chilled bits of butter.

Bake for 35 to 40 minutes, or until a thin knife inserted into the center of the cake comes out clean. The cake should be honey brown and pulling away just a little from the sides of the pan, and the butter will have left light-colored circles in the top. Transfer the cake to a rack and remove the sides of the pan after about 5 minutes. Cool to warm, or cool completely.

Source: Baking From My Home to Yours by Dorie Greenspan

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Comments

  1. I have a texture thing too… It has gotten a lot better now, as I’ve grown up but I still feel it sometimes though. My texture issues are with mushrooms, shrimps and mussels.

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  2. Fat. Any kind of fat makes me retch. I know this is a bit shocking for anyone who enjoys cooking – especially for meatlovers – but ever since I had a cold pork pie as a girl (very popular in England) and tasted that fatty jelly, I knew I wasn’t going to go anywhere near any kind of fat ever again. That said, it’s different when it’s in the form of butter and oil (or hidden in a cake!). Perhaps I just mean animal fat – but this includes bacon, crispy chicken skin, anything with a similar texture to hard fat.

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  5. Yes! Everything that goes “boing” between my teeth and don’t gives right away. Brr, think overcooked squid, the fat Sam talks about.. I pry my meat to get rid of any fatty issues. Love bacon though!

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  6. I’m not sure I could do polenta in a cake either – but I’m game to try anything once! In any case, I hope whomever you gave this to enjoyed it!

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  7. I think I would like it with figs, blueberries… anything! I love the pudding, clafoutis like consistency of this. Sorry you didn’t enjoy it!

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  8. I have recently realize I haven’t like many foods in the past because of a texture thing – mushrooms top the list – but your cake lots delicious!

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  9. I have texture issues, but with meat. Blech. Not with this cake, which may be my favorite Tuesdays with Dorie recipe so far. Weird, huh? I love the idea of a lemon glaze, by the way!

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  10. I have the same aversion to polenta…I can’t think of any other ones off the top of my head…the cake looks good but like you, I wouldn’t want to try it!

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  11. Wow – blueberry and lemon sounds like an amazing combo! I’m glad you at least had someone to foist it off on, even with the textural problem 😛 My texture issue used to be sushi, but I got over it because it tasted so good 🙂

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  13. Haha!! I too have a “texture thing” with foods (which is why, even before I became a vegan, I could NEVER eat or even look at cottage cheese and other “lumpy” foods; oh and I don’t like the starchy texture of potatoes, either), so I understand your husband’s issue with it as well ;0)

    And yet, despite your OWN “texture thing” with the polenta, that cake DOES sound/look fabulous!! Glad that you still made it :0)

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  16. I don’t have a texture thing, but I know plenty of people who do. In fact, a few months back I posted a recipe for tapioca pudding, which is something texture eaters DETEST, and wrote about the whole texture issue. But I’d eat this polenta cake any day — looks delish!!

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  19. I can’t eat licorice because of the texture. Just thinking about it makes me a little queasy!
    Your cakes however, look great to me! 🙂

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  21. How beautiful yours looks with that lemon glaze! And the blueberries sound good to me, too.

    As for a texture thing? I don’t have any…but my son (who is almost 6) doesn’t like creamy textures like mayo or mac and cheese or ricotta or whipped cream. It also seems to be a color thing – pale and creamy just don’t do it for him.

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  22. Your cake still looks and sounds beautiful. For me it was the dried fruit I wasn’t fond of. As far as my texture issues – probably quite a few things. Raw tomatoes (the seeds and mush), fat on meat, and definately celery.

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  26. Definitely meat grisle. Of course, hopefully no one eats the fat voluntarily, but when I unexpectedly bite into gristle, I get the heebeejeebies. I am loving your blueberry/lemon combo.

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  27. I have a major issue with cake because of texture. To me, cake is nothing more than wet bread. YUCK! I gag a little when people talk about how moist their cake is. I wish I did like cake because I love all of the flavors that cakes have.

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  28. yea there are definitely textures that freak me out, like meat gristle! ew. sorry you didn’t like this texture, but your cake looks beautiful! love the glaze idea.

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  29. I have the same issue with “slimey” things like eggs and mayo. The hubs doesn’t like couscous cakes – similar to your polenta in cakes aversion.

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  30. I have a serious texture thing: cooked cherries. I love the taste of them, but absolutely cannot stand the tough, slippery skin in combination with the pulpy mush of the meat. Gives me the crawls just to describe it.

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  33. I actually enjoyed the texture of thsi cake. It had this sandy feel when it hit your teeth, and then the moist insides from the ricotta kind of melted on your tongue. Mayeb it was the grainy texture of the cornmeal that threw you off.

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  34. texture: chunky peanut butter (i am going to have to get creative next week). I bet the blueberries and lemon glaze complimented each other nicely.

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  37. Flan, and other really thick custards. I can handle pudding, but don’t do boston cream doughnuts. If it sweet and eggy it generally makes me gaggy.

    My husband though is the texture freak. He addmitted to me last week that he prefers soggy/droopy french fries. And cubed potatoes, he won’t eat because of the “texture” (not mater how they are cooked). And he loves broccoli cheddar soup, but not when I puree half of it. He also won’t eat sandy/crumbly cookies.

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  40. I totally agree with the texture thing about these cakes… ugh. Yours looks amazing though!

    I don’t like the texture of coconut. Any mayo freaks me out- I can’t ever measure it (jiggy artificial fat, sick! but I do cook with it occasionally!) 🙂

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  42. The lemon glaze was a good idea as well as the blueberries. It looks great.

    My texture issues: anything “gummy texture” like bears, worms, fruit snacks, etc., Cottage Cheese, cherries, flaked coconut. My boyfriend always says I’m nuts. 🙂

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  43. You know, if that polenta cake had liver in it, I would have big issues…Oh, or with coriander. (she makes retching sounds)
    But it doesn’t, so it is just dandy!

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  44. I can relate to the texture issue on some levels.

    I’ve outgrown it, but as a kid I wouldn’t go near cooked raisins… a texture thing…

    I love sushi, but uni and salmon skin escape me. Not the taste; it’s a texture thing…

    I don’t want nuts in my brownies or my chocolate chip cookies; a texture thing… (but oddly they’re fine in oatmeal and peanut butter cookies, go figure).

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  46. Texture thing…. ah, yes. I remember our first visit to Japan. We stayed in one of the ryokans, the traditional inns, and breakfast was Japanese in style — which meant, among other dishes, small fish cooked on a mini-hibachi grill. Whole fish — with bones, heads, etc. — and you were meant to eat it all. I took one bite and could not do it! It was a texture thing.

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  49. I don’t usually have a problem with textures. I just didn’t really like the cake. It was too cloyingly sweet, with the sugar, honey and figs. Maybe if I had used another fruit with some tartness… Well, your cake looks really pretty!

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  50. I dont have texture issues, but my boyfriend does big time. Its maddening at times. He has even told me not to wear certain fabrics because of it!

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  51. Texture issues or not, your cakes are lovely. I love the glaze on the top and the idea of using blueberries. Well done as always! And I just adore your cheesecake pops. They’re the best ones I’ve seen thus far!

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  52. I also have a texture problem, and it’s why I don’t like flan. People think I’m crazy. But, I would have loved your polenta cake. It’s so pretty and the crust looks great.

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  54. That looks good with the icing dripping all over it. I am interested to try the texture of a polenta cake it sounds really interesting.

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  55. I had the same thought when I made the polenta cake. It just didn’t work for me. Coconut is a huge texture issue in my house. It’s like chewing on wood pulp.

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  57. I have an issue with the texture of fat. That stuff feels absolutely nasty in my mouth.

    Your cakes look beautiful (as always). I’m sorry you didn’t get to eat any of it, but I’m glad that the cakes were well-received. The lemon glaze sounds marvelous.

    Is there a texture difference between polenta and cornmeal?

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  59. Textures: gooey oatmeal (I like the oatmeal bits to be discrete), plumped dried fruit, strawberries from strawberry yogurt

    But the cake sounds delicious to me — maybe because I like my cornbread with lots of honey? And I agree that the glaze really makes this!

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  61. I love your creative take on this cake! You can never go wrong with blueberries and lemon. The recipient of these cakes was lucky indeed!

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  63. I like the idea of this cake with blueberries and a lemon glaze! I might try that out… as for texture issues, I am not a huge fan of nuts or raisins in desserts (cookies, especially).

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  64. My husband and I both have texture issues, too many to list. This one surprisingly didn’t both me. Your tarts look amazing though! 🙂

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  66. I am not a picky eater based on taste, but based on texture I am super picky. I don’t like mushrooms, olives, scallops, tofu and eggs in any form other than scrambled very very well done. That whole squishy, moist thing wierds me out! I think I cook partially so I can control the textures!

    And your cake, while not something I’d eat, looks B-E-A-Utiful!

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  68. I guess this cake is wonderful ! I love polenta and blueberries, honey and ricotta… And I agree with you, polenta in cakes often give a weird texture but I already know that I’ll love this recipe.

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  70. When I don’t like a food, it’s nearly allways a texture issue: raw egg, meat jelly, runny cheese…
    I cant’ stand slimy things.
    I have much less problems with the taste of things.
    But I don’t have any problem with pollenta…

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  71. OK…I printed out this recipe since I do NOT have texture issues and it looked great. In the middle of mixing, it says mix in the melted butter. What melted butter? There’s no mention of it in the ingredients!! I went for 1/2 cup, and am hoping for the best….

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  72. Sorry about that Debbi. This was a Tuesdays with Dorie recipe, and other people type that out and we just cut and paste. So I didn’t check.
    I went and checked for you, good guess, it is 1/2 cup.

    Reply

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