This lime-infused polenta cake boasts a light texture and rich, buttery flavor. It’s perfect for teatime or dessert, but we won’t judge if you sneak a slice for breakfast.
About Kathy Kordalis
Raised by Greek parents in Sydney, Australia, Kathy Kordalis’ food style is light, relaxed and accessible, drawing inspiration from her Australian and Mediterranean heritage. A graduate of Leith’s School of Food and Wine, Kathy now works as a freelance food stylist and writer, her clients include Tesco Online and Waitrose Food Magazine, as well as chef Bill Granger, for whom she tests and develops recipes for his three Granger & Co restaurants in London. Kathy is currently completing a Masters degree in the Anthropology of Food at SOAS and leads popular Gastronomic Tours in central London for Context Travel. @kordalisk