Plums are in their sweet, succulent prime at the farmers’ market.  Aside from berries, they are my absolute favorite fruit.  I just love their juicy flesh enveloped by that tart, colorful skin.  And that’s the best part about them – the skin is loaded with pectin which keeps things moving (think prunes;-)

Today’s recipe is for a polenta cake from Real Simple which is a summer favorite and…it’s gluten free!  The texture is super moist with a little crunch. You can use any fruit topping, but I happen to think this one works best.

Plum Polenta Cake – Serves 10

10 red or black plums
6 TB date sugar, separated
2 cups whole organic milk
1 TB vanilla extract
1 stick unsalted organic butter, plus more for the baking dish
Grated zest of 1 lemon
1/2 teaspoon sea salt
3/4 cup polenta
1/4 cup cornmeal
1/2 cup honey
4  large pastured eggs, separated

Heat oven to 350° F. Butter a 9-inch square baking dish.

Slice the plums into a bowl. Sprinkle with 3 TB sugar and toss; set aside.

In a small saucepan, over low heat, warm the milk and vanilla. Add the butter, zest, and salt. Bring to a simmer. Whisking constantly, slowly stir in the polenta. Cook, still whisking, for 1 minute. Transfer to a large bowl. Add the honey, egg yolks, and 3 tablespoons of the remaining sugar and whisk until combined. Let cool until lukewarm.

In a large bowl, with an electric mixer on medium, beat the egg whites and the remaining sugar until soft peaks form. With a spatula, fold the egg white mixture into the polenta mixture. Pour the batter into the prepared dish. Bake until golden, about 45 minutes. Let cool for 20 minutes. Slice and top with the plums and a dollop of vanilla ice cream.