PLOUGHGATE RECIPE: STRAWBERRY POLENTA BUTTERMILK CAKE
For the last few years Ploughgate founder Marisa Mauro has hosted apprentices through the Anne Saxelby Legacy Fund at her home in Fayston, VT. The fund provides monthlong paid apprenticeships for young adults to live on sustainable farms—to work, learn, and be inspired to create change in their communities.
This year, Marisa hosted Ryan Stasolla as he worked with the von Trapp Farmstead. Ryan is a Hudson Valley-based food systems practitioner and manages the Glynwood Farm Store at the Glynwood Center for Regional Food and Farming. Ploughgate is a mainstay in their shop!
"It was such a pleasure to have an inspiring and wonderful food advocate at the house. I always appreciate young and vibrant energy to remind of of why I started Ploughgate and my passion for what we do. On Ryan's last night with my family, he baked us the most wonderful Polenta, Buttermilk, Strawberry Cake! We wanted to share this wonderful recipe with you. And keep an eye out for Ploughgate Buttermilk launching later this month!" - Marisa Mauro, founder Ploughgate
Serves 8-10
4oz 1/2 puck of Ploughgate Unsalted Butter
3/4 maple syrup
1/2 olive oil
3/4 Ploughgate Buttermilk—coming soon!!!
3 eggs
1 cup cornmeal
1/3 cup coarse grind polenta
1 cup Elmore Mountains Stoneground flour, spelt or rye
11/4 tsp of salt
8 ounces strawberries tops removed and sliced
Heat oven to 375 F
9 inch cast iron skillet or saucepan
Melt the butter over Medium heat and swirl to coat sides. Whisk while heating to brown butter or the smell of toffee. Pour butter into a large bowl.
Whisk Maple syrup, olive oil and buttermilk into butter
Allow mixture to reach room temperature before adding eggs
Add eggs
Whisk in cornmeal, polenta, flour baking powder, and salt
Add mixture back in pan you used to brown the butter and scatter strawberries evenly on top
Bake until surface is golden brown (use a toothpick to check) 40-50 minutes
Pro tip: Pour a small amount of cream over the top and share with your loved ones!
Recipe adapted from Clare Deboer's "The Best Bit" recipe found on her Substack.
