For those of you who don't know, Polenta is a ground cornmeal and it is delicious and simple to cook and just one bag can make so many different meals and it is a staple food in my kitchen along with various couscous (more about that in a future post)...
Anyway, I was surfing the net a few months back as I had Polenta in the pantry and Mascarpone that needing using and wanted to combine both and voila - a little tweaking here and there and you have a super low sodium dessert that is SO quick to make and I have served at dinner parties and it is always a hit, so even if you are wary on the Polenta front, I urge you to give it a go as the result is sweet and delicate and quite truly just plain yummy!!
Enjoy!
Sweet Polenta Cakes with Mascarpone
(Makes 4 muffin sized cakes)
What you will need:
Melted butter to grease
Muffin Pan (or mini loaf pan, which is what I used)
275ml milk
2 eggs, lightly whisked
1/2 cup polenta (cornmeal)
1/2 cup caster sugar (alternatively if you prefer things a little less sweet, 1/4 cup will do you)
1/3 cup sultanas
25g butter, melted
a nice dollop of mascarpone to serve
What you need to do:
1) Preheat your oven to 200°C
2) Brush your Muffin Pan with melted butter to lightly grease
3) Combine the milk, egg, polenta, sugar, sultanas and melted butter in a medium saucepan over medium heat. Cook, stirring constantly, for around 6 minutes or until the mixture thickens slightly.
4) Bake in the preheated over for 10-12 minutes or until a skewer inserted into the centre comes out clean.
5) Remove from oven and turn onto wire rack. Place on serving plates and serve with mascarpone while warm.
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