This is a delicious strawberry cake which uses polenta for extra texture and flavour. Blueberries can be used instead of strawberries.
Made this last night with fresh strawberries at the peak of their season. It's light, not too sweet and oh-so-tasty. Even my husband, who normally won't eat strawberries, had only good things to say. I did not find it dry at all, it just tasted like cornmeal, as one would expect. As a side note, I used regular (i.e. bleached) flour and vanilla yogurt because that's what I had on hand, and these worked fine. Simply a perfect way to use those summer strawberries! - 26 Jun 2006 (Review from Allrecipes USA and Canada)
I think most of the other reviewers have summed it up pretty well...with this cake is great! My only additional comment would be that it makes a great tasting gluten-free cake as well. I used a gluten-free flour mix instead of AP flour and the results were excellent. Thank you Jen for sharing this recipe with us. - 07 May 2010 (Review from Allrecipes USA and Canada)
I love this recipe and so does everyone I feed it to. For a twist, use blue cornmeal rather than the regulation yellow. - 02 Mar 2006 (Review from Allrecipes USA and Canada)