INGREDIENTS
½ liter water, ½ liter of whole milk, 100 g stone-ground corn flour, 100 g stone-ground soft wheat flour, 60 g raw cane sugar, 40 g wild flower or acacia honey, 50 raisins, 50 dried figs, 1 tablespoon fennel or anise seeds, 2 tablespoons of grappa, a pinch of salt, a knob of butter.
PROCEDURE
In a pan, boil the milk and water together, turn off the heat and pour in the cornmeal while stirring with a whisk, wait 10 minutes for the “polenta” to cool and add all the other ingredients, working vigorously to obtain a homogeneous dough, grease the cake pan with butter and sprinkle it with corn flour, pour in the dough, cook the cake in a preheated oven: 160° for 40 minutes, serve it warm or cold accompanied with eggnog cream and vin santo!