Blueberry Polenta Upside-Down Cake

Heat oven to 350 degrees. Grease and line the base and sides of a 9” x 13” Pyrex pan with baking parchment and grease parchment. Sprinkle ¼ cup sugar over the base of the pan and cover evenly with blueberries.

Cut the polenta into small chunks and add ½ cup of water to a pan and let it simmer for 10 minutes. Then with a fork break the chunks and mix them until it’s creamy.

In a large mixing bowl, combine eggs, and 1 cup sugar. Whisk until pale and thick. Add orange juice and oil and whisk until blended. Add the creamy polenta 1 cup at a time and mix well before adding another one. Then add the flour, baking powder, xantum gum, and salt. Pour into prepared pan.

Bake for about 45 to 55 minutes, until golden brown and springy to the touch, and a toothpick inserted near the center comes out clean. Cool the cake on a rack for about 5 minutes. Carefully invert the cake onto a serving plate, and slowly peel off the parchment paper. Serve warm or at room temperature.

Note: this recipe was inspired by the Blueberry Polenta Upside-Down Cake by Nigella Lawson