These Peppermint Bark Polenta Cakes are a delightful twist on a holiday classic. Imagine tender, slightly gritty polenta cakes, infused with a hint of peppermint, and then dipped in rich, creamy white chocolate studded with crushed peppermint candies. It's like a winter wonderland in every bite! I remember the first time I had something similar at a small bakery in Aspen. The memory just stuck with me! The comination of flavors and textures were just perfect for the holidays, dont you agree?
What sets these cakes apart is the unexpected addition of polenta (cornmeal). It provides a unique texture and subtle nutty flavor that complements the peppermint and white chocolate beautifully. And don't worry if you aren't a baker. Even if you aren't a pro in the kitchen, this recipe is surprisingly easy to make, requiring minimal effort and readily available ingredients. Who doesnt want to be a pro-baker??
Whether you're looking for a festive treat to share with family and friends, a unique dessert to bring to a holiday party, or simply a sweet indulgence to enjoy on a cozy winter evening, these Peppermint Bark Polenta Cakes are sure to be a hit. Trust me, they’re so good, they might just become a new holiday tradition! One year, my friend Sarah brought these to our annual Christmas party, and they disappeared within minutes. It was a peppermint polenta cake frenzy!
Required Equipments
- 8x8 inch baking pan
- Parchment paper
- Double boiler or heatproof bowl and saucepan
- Rubber spatula
- Offset spatula or knife
- Microwave-safe bowl
- Measuring cups and spoons
Peppermint Bark Polenta Cakes: A Festive Holiday Treat: Frequently Asked Questions
Peppermint Bark Polenta Cakes: A Festive Holiday Treat
Peppermint Bark Polenta Cakes offer a unique holiday treat, blending the textures of polenta with creamy white chocolate and refreshing peppermint for a festive dessert. Easy to make, these cakes are perfect for sharing or enjoying on a cozy winter evening. A new tradition in the making!
⏳ Yield & Time
Yield: 9 servings
Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prep the Pan: Lightly grease an 8x8 inch baking pan and line it with parchment paper, leaving an overhang on the sides. This will make it easier to remove the cakes later.
- Cook the Polenta: In a medium saucepan, bring 2 cups of milk, 1/2 cup of heavy cream, and 2 tablespoons of butter to a simmer over medium heat. Watch carefully to prevent scorching or scalding, stirring occasionally. Don't ya just hate it when that happens?
- Whisk in Polenta: Gradually whisk in 1/2 cup of polenta (cornmeal) and 1/4 cup of sugar. Reduce the heat to low and continue to cook, stirring constantly, until the polenta has thickened and pulls away from the sides of the pan. This should take about 15-20 minutes. It's kinda like meditation, right? Just keep stirring...just keep stirring...
- Add Peppermint Extract: Remove the saucepan from the heat and stir in 1/2 teaspoon of peppermint extract. Be careful not to add too much, or it could be overpowering. Like, way overpowering.
- Pour into Pan: Pour the polenta mixture into the prepared baking pan and spread it evenly with a spatula. Let it cool completely at room temperature, then cover and refrigerate for at least 2 hours, or preferably overnight. This is when the magic really happens. The polenta firms up and becomes easier to slice.
- Prepare the Peppermint Bark: While the polenta is chilling, prepare the peppermint bark topping. In a double boiler or heatproof bowl set over a saucepan of simmering water (making sure the bowl doesn't touch the water), melt 8 ounces of white chocolate, stirring frequently until smooth. I like to add a pinch of salt to the white chocolate to balance the sweetness.
- Add Peppermint: Remove the melted white chocolate from the heat and stir in 1/4 teaspoon of peppermint extract. Again, be cautious with the amount of extract.
- Chop Peppermint Candies: Place 1/2 cup of peppermint candies in a resealable bag and crush them into small pieces using a rolling pin or mallet. This is a great way to relieve some stress!
- Assemble the Bark: Pour the melted white chocolate mixture over a parchment-lined baking sheet or silicone mat. Spread it evenly with an offset spatula or knife.
- Sprinkle with Peppermint: Immediately sprinkle the crushed peppermint candies over the melted chocolate. Gently press the candies into the chocolate to help them adhere. I really like how the red and white looks together, dont you?
- Chill the Bark: Refrigerate the peppermint bark for at least 30 minutes, or until it is firm and set. The bark should snap cleanly when broken into pieces.
- Cut into Shapes: Once the polenta is firm, lift it out of the pan using the parchment paper overhang. Cut it into squares, rectangles, or any other shapes you desire. I think triangles look especially festive!
- Dip in Peppermint Bark: Melt the peppermint bark in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Dip the bottom half of each polenta cake into the melted peppermint bark.
- Set on Parchment: Place the dipped cakes on a parchment-lined baking sheet or silicone mat. Sprinkle with a little extra crushed peppermint candy, if desired.
- Chill Again: Refrigerate the peppermint bark polenta cakes for about 15-20 minutes, or until the peppermint bark has set completely.
- Serve and Enjoy: Serve the peppermint bark polenta cakes chilled or at room temperature. They're delicious on their own, but even better with a warm cup of coffee or hot chocolate.
📝 Notes
- For a richer flavor, use whole milk and heavy cream.
- Adjust the amount of peppermint extract to your liking.
- If you don't have peppermint candies, you can use crushed candy canes.
🍎 Nutrition
Calories: 350 kcal
Protein: 5 g
Fat: 20 g
Carbohydrates: 40 g
Fiber: 1 g
Calcium: 150mg
