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Polenta and Ricotta Cheese Cake

8 servings
Desserts

Characteristics

Gluten Free Low Sodium Vegetarian

Nutritional Facts Per Serving

365
Calories
7.64 g
Protein
55.61 g
Carbs
2.09 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 365
  • Fat 13.06 g
    • Saturated  
    • + Trans 
  • Cholesterol 44 mg
  • Sodium   110 mg
  • Carbohydrate 55.61 g
    • Fibre   2.09 g
    • Sugars  
  • Protein 7.64 g
    • Vitamin A 12 %
    • Vitamin C 3 %
    • Calcium 12 %
    • Iron 4 %

Method

Preheat oven to 325 degrees F. Whisk together first five ingredients until smooth. Stir in cornmeal and mix until well-combined. Pour mixtureÐwhich will appear quite thin - into a tight-sealing, lightly greased, 9-10 inch spring-form cake pan. Disperse the pieces of butter over the top.
Bake 60-70 minutes, or until cake begins to turn golden-brown on the edges and begins to firm up. Let cake set 10 minutes, and then unmould. When still warm, cut into wedges and top each with slices of pear, a spoon of whipped cream, a dusting of icing sugar, and a spring of mint.

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