Serves: 6

Prep Time: 15 mins

Cooking Time: 20 mins



60g polenta

250ml buttermilk

3 separated eggs

50g honey

2 tbs flour

30g melted butter

120g drained ricotta

1 tsp vanilla paste


Serve with lightly whipped double cream and soft fruits.



  1. Combine 60g polenta and 250ml buttermilk and mix well.
  2. Whisk the 3 egg yolks and 50g honey for 5 minutes and add to the polenta and buttermilk.
  3. Now add 2 tbs of flour, 30g of melted butter and 1 tsp of vanilla paste.
  4. Whisk the 3 egg whites and fold gently into the mixture.
  5. Spoon into a greased and sugared 1.5ltr baking dish.
  6. Gently spoon ‘blobs’ of 120g of drained ricotta onto the surface.
  7. Bake at 180c for 20 minutes.
  8. Serve with lightly whipped double cream, more honey and soft fruits.




Back Forward