Macerated Strawberries

In a mixing bowl, stir together the strawberries, vinegar, basil and sugar. Set aside, and let sit for at least 30 minutes.

Polenta Cake

Preheat oven to 350°F with rack in the center. Butter a small square or circular baking pan about 8″ by 8″.  Dust pan with flour; tap out excess.  Whisk flour, polenta, baking powder, and salt in medium bowl.  Using electric mixer, beat sugar, butter, and lemon zest in large bowl until fluffy, about 2 minutes.  Add eggs 1 at a time, beating well after each addition.  Beat in vanilla. Add flour mixture in 3 additions alternately with ricotta in 2 additions, beating just until blended after each addition. Spread batter evenly in pan. Tap bottom of pan on counter a few times to smooth out the batter.

Bake cake about 22-27 minutes until golden and tester inserted into center comes out clean.  Set aside to cool.  When cooled, run knife around cake edges to loosen. Invert cake onto cutting board.  Using a 3″ cookie cutter or circular ring, cut out 2 round cakes.

Strawberry Sauce

Combine all ingredients in a medium nonreactive saucepan. Cook over medium-low heat, stirring occasionally, until strawberries are soft, 5 to 7 minutes  Mash with the back of a fork until they are all broken down.  Continue to simmer another 5 to 7 minutes until everything is liquid.  Strain through a fine mesh sieve, pushing with the back of a spoon to extract the liquid.  Serve warm or at room temperature.

Mascarpone Whipped Cream

Use a hand-mixer or stand-up mixer with the whisk attachment, on medium speed, blend together the mascarpone cheese (room temperature) and 1 tbsp of the powdered sugar until light and fluffy. Spoon into a separate bowl and set aside.

Pour the cream and the remaining sugar into the mixing bowl and blend on high-speed just until stiff peaks form, about a minute or two. Turn the mixer off and carefully fold the whipped cream into the mascarpone mixture.  Refrigerate until ready to use.

To Plate

Place  individual polenta circles on the plate and top with macerated strawberries.  Add a spoonful with mascarpone whipped cream and garnish with a strawberry slice and small basil leaf.  Drizzle with strawberry sauce.

Read the original on: The Date Dish