Polenta is a typical food that is consumed as a porridge or accompaniment and whose main ingredient is cornmeal. It is typical of northern Italy but is also consumed in Romania (the famous mamaliga) and in much of South America. It is very versatile, being able to be used to make bread, as an accompaniment (instead of pasta or chips, for example) and even to make sweets like this one, known as Dolce Varese.
INGREDIENTS
• 100 grams (3.5 oz) of corn flour
• 80 grams (2.8 oz) of white wheat flour
• 100 grams (3.5 oz) of butter
• 120 grams (4.2 oz) of sugar
• 70 grams (2.5 oz) of very finely chopped almonds
• 2 eggs
• Half a cup of rum*
• 1 tablespoon of vanilla essence or 2 of vanilla sugar
• 1 sachet of baking powder
• Icing sugar
* It can be another liquor such as brandy, amaretto, etc.
First, beat the melted butter, eggs and sugar in a bowl until smooth.
Next we add little by little and well sifted the corn flour and the white flour, the chemical yeast, the vanilla, the chopped almonds and the rum. Mix well until a homogeneous mass without lumps remains.
Next, pour this dough into an elongated aluminum mold well greased with butter or silicone. The Dolce de Varese is made in an elongated mold with a typical groove, but it can be made with any other, although if you are Italian and you are used to seeing the Dolce de Varese baked in said mold, any other format will seem strange to you.
The oven is preheated to 180 degrees (356 F) and we introduce for 40 minutes. Then remove and once cold sprinkle with icing sugar.
A very easy sweet to make and that you will surely repeat.