Amor di Polenta

Sweet Polenta Cake

1 1/2 cups butter
1/2 cup granulated sugar for dusting
2 egg yolks
1 oz. Galliano liqueur
6 oz. ground almonds
4 tbs. white flour
1 sachet baker's yeast
1 cup cornmeal, finely ground
1 sachet vanilla
6 whole eggs

Butter a fluted or rectangular deep mold and dust with granulated sugar. Beat the sugar and the remaining butter to a creamy consistency. Add the egg yolks, liqueur and almonds. Mix the white flour with yeast, cornmeal and vanilla, then sift into a mixing bowl.

Combine the sifted ingredients with the mixture. Add the whole eggs and knead into a smooth dough. Pour into the mold and bake at about 350ºF for 50 mins. Let cool, remove from mold and sprinkle with sugar before serving.

Note:  It will keep for several days wrapped in aluminum foil.