Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Polenta Sage Cake

Brunch, Gluten Free, Sides, VegetarianRespond to this post »

With so many years of putting together a Thanksgiving feast for friends and family, and double doses for this Canadian-American family. I finally feel I have a handle on how to get the meal on the table without too much chaos, and with some semblance of grace.
First tip: make as much as you can in advance.  For me that means making dessert first, as it often tastes better after a night in the fridge to macerate flavors.  I was on a plum torte craze last month, making 3 of them in 2 weeks. One of them still remains, hanging out in my freezer until the big day. Cheesecake also gets better while it rests in the refrigerator, so plan on making a day or even two days before. 
Another item you can tick off your list in advance is gravy.  I make mine the day before, then just re-heat while the turkey rests.  There is enough to do with getting all the other dishes ready, gravy doesn’t have be one of them.
On Thanksgiving we always spatchcock the turkey. Why? It cooks 3 times faster, and laying it flat takes up much less space in the oven so you can accommodate a few side dishes on the rack above and below at the same time. Here’s a handy guide to flattening yours.
Now, don’t get the idea that my dinner turns out perfectly every year, my undoing tend to be dinner rolls. That’s a tough hurdle any given Tuesday, never mind on Thanksgiving. If they don’t come in a canister that you pop open then bake, it’s not in the cards. Let me know if you find a gluten free version please!
Instead, this year I plan to roll out this fabulous Polenta Sage Cake. Well it’s more of a bread baked in a cake pan. Savory, chewy, and laden with shallot and sage it fits right in with the harvest theme of Thanksgiving dinner.
One bowl, one round cake pan, in the oven in less than 20 minutes, and you can even make it in advance.
No one will miss the dinner rolls honey.

Polenta Sage Cake

Category: Brunch, Gluten Free, Sides, Vegetarian

Polenta Sage Cake


  • 4 large shallots, chopped
  • 1 tablespoon olive oil
  • 1 1/4 cups all purpose gluten free flour*
  • 1/2 cup gf polenta
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup toasted breadcrumbs
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 3/4 milk, or dairy replacement milk
  • 1/2 cup olive oil
  • 2 eggs, beaten, room temperature
  • 3 tablespoons or more of chopped sage (about 6-8 large leaves)
  • *1 teaspoon xantham gum if your gf flour does not already contain it


Preheat your oven to 400 degrees, with rack situated in center.

Add chopped shallots to pan with 1 tablespoon of olive oil and cook until soft and tender, about 4-5 minutes. Once cooked remove from heat and set aside.

In the meantime in a large bowl mix together the gf flour, polenta, breadcrumbs,parmesan, baking powder, sugar, nutmeg and salt.

Make a well in the middle and add the beaten eggs, milk and olive oil and mix well.

Add the shallots and sage and mix again.

Pour into a 8 or 9" ungreased cake pan and smooth over top. garnish with sage leaves.

Place in heated oven and bake 20-25 minutes.

Remove from oven and let sit 10 minutes before removing from pan.

Wrap tightly in 2 layers of foil and freeze. To re-heat, remove from freezer and let sit until defrosted (overnight is best) then place in 300 degree oven for 10 minutes to warm up.

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