There was a time In Italy when wheat flour was scarce and expensive for many. This was certainly true during the Renaissance, but also during the 19th century and again during WW2. Since the discovery of the Americas a new, cheaper ingredient was available: maize flour (or corn meal, or polenta flour). Read more . A little wheat flour could be added to polenta flour and this would make the softest, most delicious bread. Adding a little sugar and raisins would produce a cake that was simply irresistible. With strawberries and a rum sauce, this 'poor cuisine' classic from Lazio, Tuscany and Umbria can today become a refined, well presented and well balanced dessert.