A lovely sweet snack without being too rich. A bit fiddly to even out the mixture into the slice pan so if you are impatient then using a loaf tin is quick and still tastes great, as pictured below. Would be lovely for afternoon tea.
I love this slice and I've experimented with it and I love putting it into tiny paper
cupcakes - they're just bite sized so take less time to cook and seem a
little less 'dense' than in slice form – Rosie Tritton.
Pictured: Date and Polenta Slice that has been baked in a loaf tin
1 cup polenta
½ cup plain flour*
2 tsp baking powder
½ cup caster sugar
¼ tsp ground cinnamon
2 eggs
1/3 cup canola oil
1 cup chopped dried dates
* You can replace plain flour and baking powder with self raising flour
Preheat oven 170°C.
Line a 26cm x 17cm slice tray with baking paper – any larger and the mix won’t cover the base – or line a loaf tin for a higher slice, as pictured, increase cooking time by 5 minutes.
Place the polenta, flour, baking powder, sugar and cinnamon in a bowl, stir to combine.
Whisk together the eggs and oil. Add to dry ingredients and stir to combine.
Divide batter in half. Using damp hands press half evenly into prepared tin. Sprinkle over the dates. Spoon over the remaining batter. (Alternatively, stir dates in with the batter).
Bake 20-25 minutes, until firm and golden. Let cool on a rack, cut into pieces or slices.
Makes 20 pieces or one loaf
Pictured: flour tins