Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.

Lou Wine Bar chef DJ Olsen always has delicious ideas for how to make the best of local produce. He tells us about a cake made with coarse polenta or cornmeal. He uses a turkey baster to inject this dense but moist cake with lots of juice from blood oranges. It results in beautiful red and orange swirls.  He first shared this recipe for Blood Orange Polenta Cake with Honeyed Mascarpone on March 28, 2009.

Keep reading for the full recipe…

 

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