Sweet Polenta Focaccia – Ilaria Moretti

Sweet Polenta Focaccia

Take leftover polenta made with La Veronese® White Corn Flour and soften it with a little water until it reaches a smooth consistency, being careful not to make it too liquid. Once softened, add the raisins, rosemary (optional), and mix the ingredients well. Transfer the dough to a previously greased baking dish and bake at 180°C (356°F) until the focaccia reaches the desired crispiness.

Sweet Polenta Focaccia with Carob Flour

Take leftover polenta made with La Veronese® White Corn Flour and soften it with a little water until smooth, being careful not to make it too liquid. Once softened, add the carob flour, chopped walnuts, chopped almonds, and dark chocolate chips, then mix all the ingredients well. Transfer the dough to a greased baking dish and bake at 180°C (356°F) until the focaccia reaches the desired crispiness.