I confess. I’m not really a pudding or a mousse person; I prefer pie to cake. But I do love polenta and fudgy-type brownies, so I decided to give this chocolate polenta pudding cake recipe a test drive. I’m glad I did. It was a home run for me and my family tasters.
It was a cinch to make. And quick! The polenta came together as it should, although it took a bit longer on my finicky propane cooktop.
I was unsure about the baking instructions…how much jiggle to accept. Too much jiggle at 30 minutes. I pulled the cake out at 40 minutes and let it sit for a while. In hindsight, another 5 minutes wouldn’t have hurt, but that depends on how mousse-y you want the center.
Final result: great taste and a good balance of textures. It’s rich. I didn’t dust it with confectioner’s sugar because I liked the look of the slightly crusty top. I didn’t serve it with anything, although a fruit compote (summer berries or orange) would be a nice complement.
My only caution: Don’t let it sit around too long at room temperature; the center will start to weep. But if you have any size crowd at hand, this won’t be an issue, as it will disappear in a flash. We didn’t have a crowd, and it kept nicely in the fridge for several days.
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