Recipe Amor Di Polenta


  • 1 1/2 cups butter
  • 1/2 cup granulated sugar for dusting
  • 2 egg yolks
  • 1 oz. Galliano liqueur
  • 6 oz. ground almonds
  • 4 tbs. white flour
  • 1 sachet baker’s yeast
  • 1 cup cornmeal, finely ground
  • 1 sachet vanilla
  • 6 whole eggs

How to make the  Amor di Polenta:

Butter a fluted or rectangular deep mold and dust with granulated sugar. Beat the sugar and the remaining butter to a creamy consistency. Add the egg yolks, liqueur and almonds. Mix the white flour with yeast, cornmeal and vanilla, then ift into a mixing bowl.

Combine the sifted ingredients with the mixture. Add the whole eggs and knead into a smooth dough. Pour into the mold and bake at about 350’F for 50 mins. Let cool, remove from mold and sprinkle with sugar before serving.

It will keep for several days wrapped in aluminum foil.

Serves 4-6

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at