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Adapted from "Dolce Italiano: Desserts From the Babbo Kitchen," by Gina DePalma (W. W. Norton, 2007) Time: 2 hours plus 1 hour's chilling 1 1/4 cups plus 2 tablespoons all-purpose flour 1/2 cup instant or fine polenta Freshly grated zest of 1 lemon 4 ounces (1 stick) unsalted butter, diced 1 large egg plus 3 large egg yolks 2 tablespoons extra virgin olive oil 3 cups (12-ounce bag) fresh cranberries, picked over 1.