Preheat the oven to 350 degrees. Butter a 5- x 9-inch loaf pan. In a large bowl, combine the flour, cornmeal, baking powder and salt.
In a large bowl, beat together the butter and sugar with an electric mixer until very light and fluffy. Then beat in the egg yolks one at a time. Beat in the vanilla, orange rind and orange juice and dried cranberries. Gently fold the dry ingredients into the butter mixture.
In a separate bowl, beat the egg whites until soft peaks form.
Gently fold the egg whites into the dough using a spatula until combined. Scoop into the prepared pan and bake until a toothpick inserted in the center comes up clean, about 1 1/4 hours. Remove and allow to cool in the pan before inverting onto a rack. Remove the pan, then turn the cake right side up and cool before slicing.
Nutrition information per serving of 12:
Calories 250 Fat 10 g Sodium 95 mg
Carbohydrates 35 g Saturated fat 6 g Calcium 39 mg
Protein 5 g Cholesterol 98 mg Dietary fiber 1 g
Diabetic exchanges per serving: 1 bread/starch, 1½ other carb, 2 fat.
Serves 4 to 6.
Though Italian, polenta is simply good-old American cornmeal mush. Forget what you’ve read or heard about polenta’s difficulty; it is ridiculously easy to make. It does, however, require time to fully cook, but you don’t have to be a slave to the stove. Once you’ve whisked in the cornmeal so that it’s fully absorbed, you can leave it to bubble away and return to stir every 10 minutes or so. Chef Lori Valenziano of Lucia’s Restaurant makes a super creamy polenta using whole milk instead of water. Serve polenta with shredded cheese, tomato sauce, braised meat or vegetables. Note: For a less rich polenta, use water instead of milk.
• 4 c. milk, see Note
• 1 tsp. salt
• 1 c. cornmeal
• 2 tsp. butter, or more to taste