Image default
Cooking + Entertaining

Amor polenta: the Lombard recipe for a soft and gourmet corn pancake

Amor polenta: the Lombard recipe for a soft and gourmet corn pancake

L’polenta love it’s a sweet typical of Lombard cuisine and in particular of Varese: here it is still possible to find it in the patisseries, cafes and delicatessens of the city prepared exactly as tradition dictates (which is why it is also called “dolce di Varese”). Trunk-shaped, thanks to the use of the typical grooved mould, it is characterized by the golden colordue to the use of corn flour and the irresistible fragrance.

Fragrant and greedy, it has an excellent taste breakfast Oh snack, simply sprinkled with a little icing sugar, accompanied by a cup of milk or a hot infusion. You can also accompany it with a dollop of custard or fruit compote, for a refined after-meal dessert.

To achieve this, you will need to have the corn flour, fundamental ingredient for the preparation of the famous polenta (hence the name amor polenta). First, mix the butter and sugar with an electric whisk, then add the eggs, one at a time, and finally add the powders: in addition to the corn flour, we also add the wheat and almond flour , and mix everything with a spatula .

The addition of vanilla and rum will give the dessert a delicate and at the same time enveloping aroma, a delight that will appeal to young and old alike. For an even more delicious variation, you can add it to the dough chocolate chipsfresh blueberries or a handful of raisins, or you can sprinkle the surface with pine nuts or walnut kernels.

Find out how to make polenta amor by following the step-by-step procedure and advice. Also try Bertolda cake and corn flour cookies.

How to prepare sake from polenta

In a salad bowl, work the soft butter and the sugar with an electric whisk 1until you get a cream.

Mix one egg at a time 2 and continue to work with whips.

Wait until the egg is completely absorbed before adding another 3.

Flavor the dough with vanilla then add the baking powder and almond flour 4.

Then add the cornmeal 5.

Pour the flour 00 6.

Finally, flavor with the liqueur and mix everything with a spatula 7.

Butter and flour the mold 8.

Spread the mixture inside 9 then cook the polenta sake at 170°C for about 45 minutes.

Take the polenta out of the oven, let it cool then sprinkle with a little icing sugar and serve ten.


Polenta sake requires one die very precise, with the typical grooves and semi-cylindrical shape. In the absence of this, a loaf pan can be used.

For a gluten-free version, you can replace this with wheat flour rice, with potato starch or with a gluten-free mix. Instead of almond flour, you can also use hazelnut flour.

Instead of rum you can use Strega, an amaretto liqueur or whatever you prefer or have at home.


Amor polenta can be stored at room temperature, in a food bag or in a special airtight container, to 3-4 days. It can be frozen, once cooked, for 1 to 2 months.

New posts