Ingredients
1/2
cup polenta (coarse cornmeal; do not use instant)
1/2
cup diced dried Calimyrna figs (about 6)
Directions
1.
Preheat oven to 375°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Beat egg yolks and sugar in large bowl. Bring milk, grappa, and salt to boil in heavy medium saucepan over medium heat. Gradually whisk hot milk mixture into egg yolk mixture. Return to saucepan. Whisk in polenta. Whisk over medium-high heat until mixture thickens and begins to bubble, about 8 minutes.
2.
Fold figs, raisins, pine nuts, and fennel seeds into polenta mixture. Pour into prepared cake pan.
3.
Bake cake until golden brown, set in center, and beginning to pull away from sides of pan, about 40 minutes. Cool in pan 20 minutes. Cut around pan sides and invert cake onto platter. Serve warm or at room temperature.
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