Golden Sweet Polenta With Blood Oranges Recipes

BLOOD ORANGE POLENTA UPSIDE DOWN-CAKE WITH WHIPPED CRèME FRAîCHE

Steps:

• For cake:
• Position rack in center of oven and preheat to 350°F. Combine 6 tablespoons sugar and 3 tablespoons water in 10-inch-diameter ovenproof skillet with 8-inch-diameter bottom and 2 1/2-inch-high sides.Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is golden amber (not dark amber), occasionally brushing down sides of skillet with wet pastry brush and swirling skillet, about 4 minutes. Remove skillet from heat and whisk 2 tablespoons butter into caramel. Set aside.
• Cut off both rounded ends of each orange so that ends are even and flat. Using sharp knife, cut oranges into 1/16- to 1/8-inch-thick rounds. Remove and discard any seeds. Arrange orange slices, overlapping slightly, in concentric circles atop caramel in bottom of skillet.
• Whisk flour, polenta, baking powder, and coarse kosher salt in medium bowl to blend. Using electric mixer, beat 3/4 cup sugar, remaining 6 tablespoons room-temperature butter, and vanilla in another medium bowl until light and fluffy. Add egg yolks 1 at a time, beating well after each addition. Add flour mixture in 3 additions alternately with milk in 2 additions, beating batter just until incorporated.
• Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Add remaining 1 tablespoon sugar and beat until stiff but not dry. Fold 1/3 of egg whites into batter to lighten, then fold in remaining egg whites in 2 additions. Drop batter by large spoonfuls atop orange slices in skillet, then spread evenly.
• Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake in skillet 10 minutes. Run small knife around cake to loosen. Place platter atop skillet. Using oven mitts, hold platter and skillet firmly together and invert, allowing cake to settle onto platter. Rearrange any orange slices that may have become dislodged. Cool cake completely at room temperature.
• For whipped crème fraîche:
• Using electric mixer, beat chilled crème fraîche and 2 tablespoons sugar in medium bowl until mixture thickens.
• Cut cake into wedges and serve with dollop of whipped crème fraîche.
• Available at most supermarkets and at specialty foods stores.

BLOOD ORANGE AND POPPY POLENTA SHORTBREAD COOKIES

Steps:

• Preheat oven to 350°F. Lightly butter an 8x8" baking pan, preferably metal. Line with parchment paper, creating overhang on 2 sides. Lightly butter parchment. Whisk polenta, salt, and 1 1/2 cups flour in a medium bowl to combine. Place granulated sugar and blood orange and lemon zests in a large bowl and rub together with your fingers until mixture is very fragrant and sugar starts to look a little moist, about 1 minute. Add 1 cup butter and beat with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add vanilla and beat just to combine. Reduce speed to low and gradually add dry ingredients, mixing just until combined. Fold dough with a rubber spatula a few times to incorporate any dry bits in the bottom of the bowl. The dough will be wet and a bit sticky.
• Using floured hands, gently press half of the dough into prepared pan in an even layer. Sprinkle 2 Tbsp. poppy seeds over dough; press gently to adhere. Scatter pieces of remaining dough over and press down into an even layer with floured hands. For a completely flat surface, use the bottom of a straight-sided measuring cup to smooth dough.
• Bake shortbread until edges are golden brown and center is light golden, 25-30 minutes. Let cool in pan.
• Meanwhile, simmer blood orange juice in a small saucepan over medium heat, swirling often, until reduced to 2 Tbsp., 10-12 minutes. Pour into a small bowl and let cool.
• Carefully slide a small knife or offset spatula along sides of pan not lined with parchment paper, then use edges of paper to lift out shortbread onto a cutting board. Using a serrated knife, slice into quarters in one direction, then into eighths in the other direction (for larger bars, just cut in half first). Puzzle shortbread bars back into pan the same way they came out; set aside.
• Add powdered sugar to bowl with reduced juice and whisk until smooth. The glaze should fall off the end of the whisk in a thick, glossy, smooth ribbon. If glaze is not pourable and gets stuck in the whisk, add in water a ½-teaspoonful at a time until you get the right consistency. Drizzle glaze over shortbread in pan and use an offset spatula to smooth all the way to the edges. Sprinkle with more poppy seeds and let shortbread sit until glaze is set, at least 1 hour.
• Just before serving, retrace cuts with a sharp knife and remove bars from pan.
• Do Ahead
• Shortbread can be baked 3 days ahead. Once glaze is set, cover tightly and store at room temperature.