8 polenta down cake Recipes

sugar, divided , plus 3/4 cup sugar, water, unsalted butter, room temperature, divided, unpeeled small to medium blood oranges, unbleached all purpose flour, polenta or coarse yellow cornmeal (preferably stone-ground), baking powder, coarse kosher salt, vanilla extract, eggs, separated, whole milk, chilled creme fraiche, sugar

unsalted butter, room temperature, divided, plus more, unbleached all-purpose flour, coarse yellow cornmeal or polenta, baking powder, kosher salt, sugar, divided, pears (about 1 lb), vanilla extract, eggs, separated, whole milk, cream or caramel gelato (optional)

blanched almonds, peeled, granulated sugar, polenta or cornmeal, all-purpose flour, kosher salt, soft butter, granulated sugar, eggs, pure vanilla extract, peach schnapps (optional), peaches, peeled, cut in half (we recommend red haven or suncrest, both freestone varieties), peaches, peeled, cut in half, and roughly chopped (approximately 2 peaches), granulated sugar, dry white wine, water, peach schnapps (optional), vanilla bean , split lengthwise, seeds scraped

sliced peeled apples, whole wheat flour, polenta, salt, cinnamon, spices, ground ginger, baking powder, eggs, brown sugar, milk, vegetal oil, vainilla, shredded zucchini

ripe bartlett or d anjou pears, peeled cored, and sliced into 1/4-inch thick wedges, lemon juice, butter, light-brown sugar, lightly packed, dark-brown sugar, lightly packed, flour, ground polenta, baking powder, salt, eggs, milk, vanilla extract, granulated sugar

nonstick cooking spray, for the muffin pan, unsalted butter, sugar, strawberry, about 18 medium size, stemmed and cut in half lengthwise, stalk rhubarb, diced, batter, all-purpose flour, polenta , i.e., stone ground cornmeal, baking powder, salt, sugar, vegetable oil, eggs, at room temperature, yogurt