Generally summer time fruit wants a touchdown spot, a delicate cushion of cake or crust when there’s simply an excessive amount of fruit, or it’s too ripe, or too uncooked to eat out of hand. This sturdy almond-polenta cake is the reply, the rubbly texture of the corn echoed within the delicate crunch of the figs. Utilizing immediate polenta (not medium or coarse) is the important thing to avoiding a gritty texture and guaranteeing the batter hydrates evenly. Fantastic-ground cornmeal is the following greatest substitute. You may change out the figs for different fruits, like quartered plums, entire raspberries, blackberries, or blueberries, however keep away from strawberries, that are too watery.
