I had the most delicious ham and zucchini polenta muffin at Patisse in Waterloo on the weekend. And one chocolate and one passionfruit macaron. And a coffee. Mmmm...
I'm getting distracted. My point is their polenta muffin was awesome and I wanted to try making some too. Mine wasn't as tasty, I'm afraid, but it's not bad, and it looks nice, and I eated it.
Pumpkin polenta muffins
Olive oil, to grease
190g (1 1/4 cups) self-raising flour
1 tsp baking powder
1 tsp salt
90g (1/2 cup) polenta
2 eggs, lightly whisked
185ml (3/4 cup) milk
60g butter, melted
40g (1/2 cup) coarsely grated cheddar
180g (2/3 cup) cooked, mashed pumpkin
1 small red capsicum, finely chopped
270g can corn kernels, drained
Preheat oven to 180°C.
Grease and line muffin tin. (This is where I went a little wrong, by the way. I used a nonstick muffin tin and assumed it wouldn't stick. Surprise! It did. The muffins were okay, but some were a bit wrecked at the base. Next time I'm using muffin liners.)
Sift together the flour, baking powder, salt and polenta into a large bowl and make a well in the centre.
Use a fork to whisk together the egg, milk and butter in a second large bowl. Stir in the cheddar, pumpkin, capsicum and corn.
Pour the egg mixture into the flour mixture and stir until just combined.
Spoon mixture into tins and smooth the surface. Bake in oven for 15 to 20 minutes or until a skewer inserted into the centre comes out clean.
Set aside in pan for 5 minutes to cool slightly. Turn onto a wire rack to cool completely.
Makes 12 muffins.
Adapted from Taste
Showing posts with label polenta. Show all posts
Showing posts with label polenta. Show all posts
Wednesday, June 30, 2010
Tuesday, May 12, 2009
Beef Casserole with Soft Polenta
The soft polenta was both fun and easy to make (lots of stirring!) and you get good value out of just one cup of polenta. When hot, it filled up the whole of a small saucepan and had the consistency of cake dough. As it cooled, it became firmer and started looking a lot like scrambled eggs. Tastewise, however, it was blander then I expected - next time I might make cous cous or rice as a side instead.
Full disclosure: I did not make my own stock, I got pre-made at the supermarket. Shameful, I know. /o\
Ingredients:
2 tablespoons plain flour
800g gravy beef, trimmed, cut into 3cm pieces (I halved this and the flour)
2 tablespoons olive oil
1 brown onion, chopped
2 garlic cloves, crushed
1 carrot, peeled, halved, chopped
2 celery stalks, trimmed, chopped (I used 1)
1 parsnip, peeled, chopped (I substituted a potato)
1 1/2 tablespoons fresh rosemary leaves
2 cups beef stock
1/4 cup tomato paste
2 tablespoons balsamic vinegar
1/3 cup chopped fresh basil leaves
Soft polenta:
2 cups milk
1 cup polenta
1/3 cup finely grated parmesan cheese
Method:
Coat beef in flour (suggested method is shaking them together in a sealed snaplock bag).
Heat half the oil in a large saucepan over high heat. Add half the beef. Cook for 3 to 4 minutes or until browned. Transfer to a plate. Repeat with remaining oil and beef.
Reduce heat to medium. Add onion, garlic, carrot and celery to pan. Cook for 3 minutes or until tender. Return beef and juices to pan. Add parsnip (or potato), rosemary, stock, tomato paste and vinegar.
Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour. Remove lid. Simmer for 30 minutes, stirring occasionally, or until beef is tender.
Meanwhile, make soft polenta: Combine milk and 2 cups cold water in a saucepan over medium-high heat. Bring to the boil. Gradually add polenta, stirring. Reduce heat to low. Simmer, stirring, for 10 minutes or until thickened. Stir in cheese.
Add basil to casserole. Stir to combine. Serve casserole with polenta.
Adapted from Taste.com.au
Full disclosure: I did not make my own stock, I got pre-made at the supermarket. Shameful, I know. /o\
Ingredients:
2 tablespoons plain flour
800g gravy beef, trimmed, cut into 3cm pieces (I halved this and the flour)
2 tablespoons olive oil
1 brown onion, chopped
2 garlic cloves, crushed
1 carrot, peeled, halved, chopped
2 celery stalks, trimmed, chopped (I used 1)
1 parsnip, peeled, chopped (I substituted a potato)
1 1/2 tablespoons fresh rosemary leaves
2 cups beef stock
1/4 cup tomato paste
2 tablespoons balsamic vinegar
1/3 cup chopped fresh basil leaves
Soft polenta:
2 cups milk
1 cup polenta
1/3 cup finely grated parmesan cheese
Method:
Coat beef in flour (suggested method is shaking them together in a sealed snaplock bag).
Heat half the oil in a large saucepan over high heat. Add half the beef. Cook for 3 to 4 minutes or until browned. Transfer to a plate. Repeat with remaining oil and beef.
Reduce heat to medium. Add onion, garlic, carrot and celery to pan. Cook for 3 minutes or until tender. Return beef and juices to pan. Add parsnip (or potato), rosemary, stock, tomato paste and vinegar.
Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour. Remove lid. Simmer for 30 minutes, stirring occasionally, or until beef is tender.
Meanwhile, make soft polenta: Combine milk and 2 cups cold water in a saucepan over medium-high heat. Bring to the boil. Gradually add polenta, stirring. Reduce heat to low. Simmer, stirring, for 10 minutes or until thickened. Stir in cheese.
Add basil to casserole. Stir to combine. Serve casserole with polenta.
Adapted from Taste.com.au
Friday, May 1, 2009
Olive Oil, Grape and Polenta Cake
I'm going to try documenting some of the recipes I've tried over the past year or so, as well as the ones I try in future. Winter's coming on and I anticipate BAKING.
This is a simple and effective recipe. The polenta gives it a really nice texture, and the flavour of the cake is mild and goes excellently with coffee or tea.
1 1/2 cups all purpose flour
1/2 cup cornmeal/polenta
2 tsp baking powder
1/2 tsp salt
6 tbsp olive oil
2 large eggs
3/4 cup sugar
1/2 tsp vanilla extract
1 cup milk (low fat is ok)
1 1/2 cups red grapes
Preheat the oven to 350F (about 180 C). Lightly grease a 9-inch round springform pan.
In a medium bowl, whisk together flour, cornmeal, baking powder and salt.
In a large bowl, whisk together olive oil, eggs, sugar and vanilla extract until smooth. Stir in flour mixture, mixing just until no streaks of flour remain visible in the batter. Stir in about half of the grapes.
Pour batter into prepared pan and spread into an even lay with a spatula. Sprinkle remaining grapes over the top of the cake.
Bake for 30-35 minutes, until a toothpick inserted into the center of the cake comes out clean and the top of the cake springs back when lightly pressed.
Cool cake for at least an hour before removing from pan and serving. Let cool completely before slicing if you do not intend to serve the cake while slightly warm.
Serves 10
From Baking Bites
This is a simple and effective recipe. The polenta gives it a really nice texture, and the flavour of the cake is mild and goes excellently with coffee or tea.
1 1/2 cups all purpose flour
1/2 cup cornmeal/polenta
2 tsp baking powder
1/2 tsp salt
6 tbsp olive oil
2 large eggs
3/4 cup sugar
1/2 tsp vanilla extract
1 cup milk (low fat is ok)
1 1/2 cups red grapes
Preheat the oven to 350F (about 180 C). Lightly grease a 9-inch round springform pan.
In a medium bowl, whisk together flour, cornmeal, baking powder and salt.
In a large bowl, whisk together olive oil, eggs, sugar and vanilla extract until smooth. Stir in flour mixture, mixing just until no streaks of flour remain visible in the batter. Stir in about half of the grapes.
Pour batter into prepared pan and spread into an even lay with a spatula. Sprinkle remaining grapes over the top of the cake.
Bake for 30-35 minutes, until a toothpick inserted into the center of the cake comes out clean and the top of the cake springs back when lightly pressed.
Cool cake for at least an hour before removing from pan and serving. Let cool completely before slicing if you do not intend to serve the cake while slightly warm.
Serves 10
From Baking Bites
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