2 cups of water
1 cup of cornmeal
1 teaspoon of salt
1 1/2 tablespoons of oil
1/2 cup of sugar
1/3 cup of chopped nuts
1/3 cup of raisins
1/3 cup of dried figs
2 tablespoons of butter
1 egg, lightly beaten
1 teaspoon of vanilla extract
1 cup of all-purpose flour
1 cup of milk
2 tablespoons of cake flour
2 cups of water
1 cup of cornmeal
1 teaspoon of salt
1 1/2 tablespoons of oil
1/2 cup of sugar
1/3 cup of chopped nuts
1/3 cup of raisins
1/3 cup of dried figs
2 tablespoons of butter
1 egg, lightly beaten
1 teaspoon of vanilla extract
1 cup of all-purpose flour
1 cup of milk
2 tablespoons of cake flour
Bring the water to a boil
When it starts to simmer, reduce the heat and gradually add the cornmeal, stirring constantly
Add the salt and oil
Stir for 15 minutes or until the cornmeal is cooked and the polenta has come away from the sides of the pan
Remove from the heat and add the sugar, nuts, raisins, figs, butter, egg, and vanilla extract
Mix well
Add the flour alternately with the milk, stirring constantly
Place in a cake pan, greased and floured
Smooth out the mixture with a spatula
Bake in a hot oven (400°F) for about 1 hour or until a toothpick inserted into the center comes out clean
Let cool and then unmold
Serve when completely cooled
Serves 10.
