Figgy Almond-Polenta Tea Cake

Sometimes summer fruit needs a landing spot, a gentle cushion of cake or crust when there’s just too much fruit, or it’s too ripe, or too raw to eat out of hand. This sturdy almond-polenta cake is the answer, the rubbly texture of the corn echoed in the delicate crunch of the figs. Using instant polenta (not medium or coarse) is the key to avoiding a gritty texture and ensuring the batter hydrates evenly. Fine-ground cornmeal is the next best substitute. You can switch out the figs for other fruits, like quartered plums, whole raspberries, blackberries, or blueberries, but avoid strawberries, which are too watery.