Eugene Hilton Polenta Berry Bread Pudding..yummy
- energy Mar 28, 2009 09:06 AM
Recently returned from a business trip to Eugene and stayed at the Hilton. On the banquet and dinners menus was a yummy Polenta Berry Bread Pudding (not sure of the exact name). I called the Chef, and he would not part with the recipe. Since I am Italian, I would l like to try to make this. Has anyone else had this desert?? Any ideas on how to make it?? It's rich, however very, very good. Thanks for any help!
Could you describe it?
In Barbara Kafka's Microwave Gourmet cookbook there's a recipe for polenta with berries. Basically you cook the polenta with some sugar, then stir in some berries to give a marbled look, and serve it with a sauce made from the same berries. I've read elsewhere that back in the days when some Italians were subsisting on polenta, a sweetened form was common supper and breakfast fare.
Thanks for helping...looked like a bread pudding, I think they used Huckelberrys (a Northwest thing) polenta was firm, and their was some kind of vanilla sauce. Very rich, did not need a large portion. The berries, were not mixed in w/ the polenta like your receipe. Seems that the polenta was cut up and berries added
I am the General Manager of The Hilton Eugene. I am so sorry that we were not able to get the recipe to you while you were here, our pastry chef was away at the time, and i expect the Chef wanted to get with her for the recipe. I will send it your way though! Please email me your address, my email is email@example.com
Let me know if there is anything else we can do for you!
Hilton Eugene & Conference Center
The recipe is below. We serve this in our restaurant, Skinners, Great Steaks, Seafood and Chops. Please let me know if you have any questions!
Marionberry Polenta Bread Pudding
Total yield: 1 – 9” Round Pan
For the Polenta Bread
All purpose flour – 3/4 cup
Yellow cornmeal – 2/3 cup
Baking powder - 1 tbs.
Salt – pinch
Unsalted butter, room temp – 1/2 lbs.
Granulated sugar – 1 cups
Eggs, separated – 4 each
Egg yolks – 2 each
For the Custard
Vanilla – 1/2 tbs.
Heavy cream – 16 oz.
Egg yolks – 5 each
Granulated sugar – 1/2 cups
Blackberries – 1 cups
Combine the flour, corn meal, baking powder and salt. Mix well. In another bowl, mix the cream, butter and sugar until a light ribbon takes place. Beat in egg yolk in 1 at a time. Then fold the dry ingredients in. In a separate bowl, beat the egg whites until firm, but not dry. Fold 1/3 of these into the batter, then fold in the remainder. Pour the batter into the 9” cake round, buttered, and bake at 325° for 50 minutes or until done.
For the custard: Heat cream and vanilla to a simmer. In a separate bowl, whisk the egg yolks with the sugar until a smooth ribbon occurs. Temper this with the hot cream, then pour back into the pot with the hot cream. Cook for 1 minute. Strain cool and stir in the blackberries.
Assemble the polenta: slice the polenta into ½” think slices and spread on a sheet pan. Toast in the oven for 5-7 minutes or until the polenta is slightly browned. Tear the polenta into ¾” strips and spread them out into 9” cake round. Pour the custard over it, making sure the blackberries are evenly distributed. Place in a water bath and bake.
Serve with Crème Anglaise, Garnish with Whipped Cream and Orange Zest.
Hello Mr. Hall,
Made this for my family this weekend...turned out great. Just wondering, once I assemble, how long was I suppose to bake. I was not sure, so every 15 min. I was checking on it, until I thought it was "done" I had it in the overn about 45 min. total, but I am sure, opening up the oven so often did not help. Thanks again for the recipe...my family thanks you as well.
The Splendid Table, Lynne Rossetto Kasper's book on Emilia-Romagna cooking has a sidebar among the polenta recipes called 'The old way: sweet polenta'
For a one-dish supper (in poorer pre WWII days) mountain families would make polenta with milk, then arrange slices of the cooled polenta in a casserole, spread with ricotta, and sprinkled with raisins and walnuts, seasoned with cinnamon and hone (and enriched with slices of lard), and slowly baked by the hearth. An updated version would use butter and sugar. Must was another sweetener
Admittedly, off the specific Polenta Berry Bread Pudding and its possible recipe sharing, is more on sweet polentas from Lynne Rossetto Kasper's "The Italian Country Table". She includes recipes for vin cotto ("syrup of boiled-down juice from fresh-pressed wine grapes") and chocolate polenta pudding cake. Have never made either, yet, but Wow!