RECIPE: Lemon, Ricotta, Dark Chocolate & Polenta

Words and image: Karen Hill

One thing I am very passionate about is that healthy eating doesn’t have to be expensive, tasteless, boring or mean that you have to shop in specialty health food stores. Healthy eating, in my overly educated opinion is not one size fits all; there are many factors that determine healthy eating and these will differ for everybody.

For me, one of the main elements is enjoyment. I enjoy cake sometimes but I also enjoy carrot sticks and veggies the majority of the time. I love to nourish my body and have my body running efficiently and energetically. That is my main driver to what goes in my mouth. Apart from when I’m tired. Then peanut butter for the win.

What’s Great About Them?

I love preparing, cooking and playing around with recipes that support my healthy eating and sharing that with as many others as possible. When I think about what recipe I’ll prepare for the magazine, I often consider the nutritional benefit; is it high in protein, does it have plenty of veggies and fibre, is it more of a pre, during or post work out type food/meal. This recipe was purely for taste and enjoyment.

Ingredients – makes 10 serves

·      1 cup fine ‘instant’ polenta
·      2 cups almond meal
·      2 teaspoons baking powder, pinch of salt
·      2 teaspoons vanilla extract
·      200mls low fat milk (or alternative dairy free milk)
·      ½ cup maple syrup (could omit)
·      3 eggs
·      finely grated rind of 2 lemons
·      125ml (½ cup) lemon juice
·      250g ricotta
·      2 squares of 90% Lindt Dark Chocolate (more or less depending on your choice)
 
A little side note: I was planning on adding ¼ cup of olive oil but I forgot. I was happy with the consistency and texture. Oil/butter is an optional extra (not included in nutritional analysis).
 

1.    Preheat the oven to 160°C. Grease a loaf pan.
2.    Place the polenta, almond meal, baking powder and salt in a bowl and combine well.
3.    In another bowl add the eggs, and beat with a fork until fluffy, then add the milk, maple syrup, lemon juice and zest and vanilla extract. Fold in the dry ingredients then the ricotta, trying to keep the ricotta as chunky as possible.
4.    Bake for around 40 minutes or until a skewer comes out clean. If you find the top of the cake is browning too quickly, cover loosely with a piece of foil. Stand to cool in the pan for 15 minutes, then transfer to a wire rack to cool.
 
 
 
Serving suggestions: a dollop of Greek yoghurt and berries .
 
Nutrition per serve