DIRECTIONS

Preheat oven to 350 F.

1. Spray 3″ metal rings, small cake pans or large muffin pans with cooking spray.
2. In mixer with paddle attachment, whip together butter and sugar until fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Sift together flour, baking powder and salt into a medium bowl. Sift in cornmeal. Add sifted ingredients to butter mixture and beat just until blended.
5. Mix in lemon zest.
6. Using a #12 scoop, divide the batter into the prepared rings/pans, flattening out the top with a spoon so it is level in the cup.
7. On top of each cake, sprinkle 1 tsp. sanding sugar and press in 3 grapes  so they are just popping out of the top.
8. Place cups/dishes on sheet pan and bake for 28 minutes until slightly browned on top.
9. Cool cakes.

Ingredients

Polenta Cakes:

3/4 cup butter, whole, room temperature
3/4 cup sugar
3 eggs
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cornmeal/polenta, fine, yellow
1 tablespoon lemon zest
2 tablespoons coarse sanding sugar
18 ea. California black seedless grapes, stemmed, whole

Grape Compote:

1/2 cup Vin Santo or other sweet wine
1 cup sugar
3 cups California black seedless grapes, stemmed, whole
1 tablespoon lemon zest
1/4 easpoon cinnamon, ground

Whipped Creme Fraiche:

1/3 cup heavy whipping cream
3 tablespoon crème fraiche (or substitute sour cream)
4 teaspoon powdered sugar

DIRECTIONS

Preheat oven to 350 F.

1. Spray 3″ metal rings, small cake pans or large muffin pans with cooking spray.
2. In mixer with paddle attachment, whip together butter and sugar until fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Sift together flour, baking powder and salt into a medium bowl. Sift in cornmeal. Add sifted ingredients to butter mixture and beat just until blended.
5. Mix in lemon zest.
6. Using a #12 scoop, divide the batter into the prepared rings/pans, flattening out the top with a spoon so it is level in the cup.
7. On top of each cake, sprinkle 1 tsp. sanding sugar and press in 3 grapes  so they are just popping out of the top.
8. Place cups/dishes on sheet pan and bake for 28 minutes until slightly browned on top.
9. Cool cakes.

Notes

Procedure for compote: 1. In a heavy pan bring wine and sugar to a boil and then boil 2 minutes. 2. Add remaining ingredients bring back to a boil then lower the heat to a simmer and then reduce for about 12 minutes or until mixture is a syrupy consistency and yield is about 1 1/2 cups. 3. Remove from heat and cool  serve at room temperature or chilled. (If too thick after cooking just thin out with 1 teaspoon of water at a time.)
Procedure for Crème Fraiche: 1. Whip together ingredients until fluffy and a nice soft whipped cream texture. 2. Refrigerate until needed.

This is a Vegetarian recipe

Servings

makes 6 servings