Blueberry and polenta cakes

Paolo Pettenuzzo

Chef Paolo Pettenuzzo

Chef Paolo Pettenuzzo


  • 200 gr plain flour
  • 100 gr polenta flour
  • 140 gr butter (better if clarified)
  • 100 gr blueberries
  • 1 nr egg
  • 1 pack baking powder


165°C for 21-23 mins, Convection, 30% umidity

Notes: When Italian Polenta becomes the secret ingredient of a wonderful sweet.

Solutions used

Give a look at these ideas, you may like them:

Blueberry and polenta cakes 2016-11-08T08:59:35+02:00 Electrolux Professional