I was searching for an easy slice to make today. I couldn't be bothered rolling or scooping cookie dough and wanted something without a heap of steps. I found this one in a cookbook from the library that I'm quietly impressed with - I think I'll be renewing it rather than returning it tomorrow as I have a few more recipes I want to try yet. This one was a big hit - it tastes great and I got to use up some of the polenta I'd bought for another recipe. The slice itself is rather more cake-like than I had been expecting and I wasn't too sure about the texture at first. The polenta makes it kind of gritty, but it's not unpleasant. I'll be making this one again.
Fruity Polenta Slice
Everday Cooking by Allan Campion and Michele Curtis
1 tablespoon honey
1 cup hot tea
2 cups dried fruit (I had sultanas, apricots and apple so used them)
1 cup polenta
1 2/3 cups self raising flour
1/2 cup brown sugar
1/2 cup caster sugar
1/2 teaspoon cinnamon
zest of 1 lemon (left it out)
2 tablespoons lemon juice (used water instead)
Preheat oven to 180˚C.
Dissolve the honey in hot tea, add the dried fruit and set aside to soak. Allow to cool while you prepare the remaining ingredients.
Butter a lamington tin, line the sides and bottom with greaseproof paper and butter lightly.
Combine the polenta, flour, sugars, butter and cinnamon. Rub together until the mixture has a fine breadcrumb texture. Add the lemon zest, juice and eggs, and mix well. Drain the dried fruit thoroughly and add it to the mix. Stir well.
Spoon the mixture into the prepared lamington tray and smooth the top. Bake in the preheated oven for 30-40 minutes, or until set and golden brown. Slice into wedges to serve.