Bring the water to boil in a large pan. Slowly stream in the polenta, whisking continuously. Once it’s mixed, continue to stir over the heat for 15 to 20 minutes. Stir in the butter and Parmesan.
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Preheat the oven to 160ºC/325ºF/gas 3. Rub a 20cm springform cake tin with olive oil, then line the base with greaseproof paper and rub the paper with oil, too. Squeeze the juice of 3 oranges (roughly 100ml) into a pan, add 100g of honey and simmer until thickened and reduced, then remove from the heat.
Meanwhile, in a free-standing mixer on a high speed, whisk 200ml of olive oil with the remaining 150g of honey for 2 minutes to combine. Beat in the eggs for 2 minutes, while you finely grate and add the zest of 3 oranges. Stop the mixer, then fold in the ground almonds, polenta, and the juice of 1 or 2 oranges (roughly 50ml). Pour into the prepared tin and bake for 40 to 50 minutes, or until golden and cooked through. Leave to cool for 10 minutes in the tin, loosening with a palette knife before releasing – be gentle with it.
To serve, quickly peel and slice the remaining oranges and dish up alongside the cake, drizzling the pretty syrup over everything before tucking in.
CALORIES 490kcal FAT 33.4g SAT FAT 4.4g PROTEIN 8.4g CARBS 41.2g SUGAR 32.8g SALT 0.1g FIBRE 2g
5 Ingredients by Jamie Oliver is published by Penguin Random House ⓒ Jamie Oliver Enterprises Limited. Photographer: David Loftus
Gennaro’s Mushroom Polenta
FAQ
What makes the best polenta?
How did Italians make polenta before corn?
How do you make creamy polenta?
Make a comforting bowl of creamy polenta in just ten minutes! Add the cold milk, cold water, salt, and pepper to a medium pot. (Starting with cold milk and water reduces the chance of any lumps.) Turn the heat to medium-high and slowly whisk in the polenta.
How do you cook polenta in a crock pot?
Bring the water to boil in a large pan. Slowly stream in the polenta, whisking continuously. Once it’s mixed, continue to stir over the heat for 15 to 20 minutes. Stir in the butter and Parmesan. You can add a little more water to make it the right consistency. Season and serve straight away.
How do you make polenta with Parmesan?
Squeeze all of the garlic cloves out of their skins (discarding these) and add them to the basil, along with a good grating of nutmeg. Blitz to a vibrant green butter, then pour it into a small pan. Warm it through gently over a low heat, then set aside. When the polenta is ready, finely grate in the Parmesan and stir in the remaining butter.
How long do you cook polenta in a frying pan?
Pour in the polenta in a thin stream, whisking all the time so it thickens as you go. Keep whisking for 2 to 3 minutes over a high heat. Turn down the heat to the lowest setting and cook it for about 40 minutes, or until the polenta starts to come away from the pan, stirring every 5 minutes to stop it sticking.