The Risk of Using Polenta in Cakes

Using polenta in cake creates a distinctive very crumbly texture that's nice in the mouth, but it comes with significant risks. The texture of an upside down cake should be moist and hold moisture. As soon as you add polenta, it's always going to dry because that's the nature of polenta. This makes it particularly dangerous for cakes that must be turned out, as they may fall apart during the flipping process. While polenta adds interesting texture, it can result in a cake that's too solid or too dry.