4 cups whole milk
1/2 cup candied orange peel, cut into small pieces
1/2 cup dried figs, chopped
1/2 cup white raisins
1/4 cup grappa or port wine
5 tablespoons unsalted butter
4 tablespoons all-purpose flour
4 tablespoons cornmeal
1 tablespoon sesame seeds
1 tablespoon active dry yeast
250g pre-cooked cornmeal for polenta
1 egg
1 pinch of salt
For dusting
1 tablespoon all-purpose flour
Accessory
Round shape with 9.5 inches diameter
4 cups whole milk
1/2 cup candied orange peel, cut into small pieces
1/2 cup dried figs, chopped
1/2 cup white raisins
1/4 cup grappa or port wine
5 tablespoons unsalted butter
4 tablespoons all-purpose flour
4 tablespoons cornmeal
1 tablespoon sesame seeds
1 tablespoon active dry yeast
250g pre-cooked cornmeal for polenta
1 egg
1 pinch of salt
For dusting
1 tablespoon all-purpose flour
Accessory
Round shape with 9.5 inches diameter
1
In a small bowl, mix together the nuts with dried figs, candied orange peel, and grappa. Reserve
2
In a large skillet, melt butter over medium heat
Add milk and salt, and bring to a boil
Gradually add cornmeal, stirring constantly for 20 minutes or until thickened
Remove from heat and let cool
3
Add the egg and dried fruits to the mixture and stir
Add flour, yeast, sesame seeds, and all-purpose flour, and mix again
4
Preheat oven to medium temperature
Grease a round mold with butter and dust with flour
Transfer the mixture to the mold and bake for 1 hour or until the surface is golden brown and crunchy
When serving, dust with all-purpose flour and decorate with more raisins.
