[ Equipment: steam oven, steamer or low-temperature-capable convection oven, an 6-inch (2-cup) round cake pan. For more information about the terminology in this recipe, see Low Temperature Baking: A Journey of 3 Paths. ]
This steamed cake is a savory companion to the Maple Polenta Cake with Chamomile Hominy. The batter mixes cornmeal and rice flour for a softer polenta than from cornmeal alone. The tomato bullion contains chicken bullion with dried tomato essence, and regular chicken bullion with a spoon or two of tomato sauce should substitute fine. My local market sold jars of prickly pear cactus nopalitos, cooked and cut into strips. They have a light vinegary flavor and a mucilaginous texture, a great match for the soft polenta. If cactus isn’t available, substitute chopped string beans.
Makes 4 servings
– 105 calories per serving
– Oven Temperature: effective 250°F/121°C steam baked
- 1-1/2 cups water
- 1-1/2 tablespoons tomato bullion powder
- 3 tablespoons plain tomato sauce
- 1/2 cup cornmeal
- 2 tablespoons glutinous rice flour
- 1 cup prepared (canned) hominy
- 1/3 cup chopped cactus nopalitos (cooked cactus strips)
1. In a small bowl, whisk cornmeal and rice flour until evenly combined.
2. In a saucepan, heat water, bullion and tomato sauce until simmering.
3. Whisk in cornmeal-flour and continue whisking until mixture has thickened and coming away from sides of saucepan.
4. Mix in hominy.
5. Mix in chopped cactus.
6. Pour into greased 6-inch pan or 2-cup baking dish. The polenta cake can be steamed or steam baked. For steam baking, leave the water tray uncovered and place a trivet or stand to hold the dish above the water line. Steam bake at 250°F/121°C for 70 minutes.
7. Cool. Slice and serve.
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