Cross cornbread with your favorite buttermilk pancakes, add an array of in-season citrus fruits, bake it in your trusty 9×13-inch pan, and you’ve got a stunning polenta cake that will happily feed your whole crew — even on the busiest Saturday morning.
<p><a href=’http://www.thekitchn.com/recipe-citrusy-breakfast-polenta-cake-238201′><strong>READ MORE »</strong></a></p>
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