Serious Eats: Recipes

Fruit-Studded Polenta Shortcake

This recipe is adapted from Essentials of Classic Italian Cooking by Marcella Hazan.

Notes:
Hazan's orginal recipe calls for 2 tablespoons fennel seeds, but I found that 1 tablespoon was more than enough. Add more to your liking, if desired.

Pine nuts go rancid rather quickly; store them in the freezer for longer shelf life.

Toast fennel seeds in a dry skillet over medium-low heat for about 3 minutes until golden and fragrant.

Printed from http://www.seriouseats.com/recipes/2011/10/let-them-eat-fruit-studded-polenta-shortcake-marcella-hazan-recipe.html

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