Rustic Polenta Cake with Ricotta and Prune Filling
INGREDIENTS
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1 1/3 cup ricotta, set in a strainer to drain
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1 tablespoon unsalted butter, room temp
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1 teaspoon all-purpose flour
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1 egg
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2 tablespoons sugar
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1 cup prunes, soft and pliable
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4 tablespoons unsalted butter
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1 1/2 cup stone ground cornemeal
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1/2 teaspoon kosher salt
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1 teaspoon baking soda
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teaspoons baking powder
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1 1/2 teaspoon lemon zest
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2 tablespoons sugar
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1 egg
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1 1/2 cup milk
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1 tablespoon unsalted butter
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1/2 cup chopped walnuts
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1/3 cup stone ground cornmeal
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