Spinach & Ricotta Polenta Cakes

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Polenta is pretty much a staple in most Italian homes- even more so in Gluten Intolerant Italian homes.

I love Polenta. There are so many things you can do with it! I always keep 2 kinds of cornmeal in my house for polenta. Fine and coarse grain.

Does it matter what type you use depending on what you are doing? Not really… I tend to use the fine grain if I’m looking for a more of a creamy consistency and the coarse if I’m looking for it to set up to be sliced and fried but either kind will work no matter what you are making.

In my last post I said how I was making the Coconut Dream Bars for a get together I was going too, well these Polenta cakes will also be joining the party.

For the cake part you need Continue reading

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