Wednesday, June 24, 2009
Polenta Cupcakes Morphed Into Corn Muffins
Makes about 15 muffins
For The Muffins
•2 C flour
•1 t baking powder
•2/3 C cooked polenta
•1 C sugar
•1 1/4 C ricotta cheese
•1/2 C butter, room temperature
•3/4 C water
•1 C finely chopped mango
For The Filling
•1 C ricotta cheese
•1 t vanilla extract
•2 T powdered sugar
1.Combine flour, baking powder, polenta, sugar, cheese, butter and the water in large bowl, and beat on low speed with a electric mixer until combined.
2.Fold in mango.
3.Fill cupcake liners half full with batter.
4.In a small bowl, mix all filling ingredients.
5.Spread a thin layer of filling over each filled muffin.
6.Top off each muffin with remaining batter until they are all 3/4 full.
7.Bake at 375 F for about one hour.
How to Cook Polenta
First, you'll need to buy some uncooked polenta. Polenta is essentially cornmeal, and any old cornmeal would work just fine.
6 C water
•1 t salt
•2 C uncooked polenta (any cornmeal will work)
•3 T unsalted butter
1.Heat water with salt over high heat and bring to a boil.
2.Stir in polenta and reduce to a simmer. It’s important at this point to keep the mixture moving using a strong wooden spoon.
3.Stir for about 30 minutes — the mixture will thicken immediately, but the consistency and thickness will continue to develop during the 30 minutes. It’s important to keep stirring, don’t give up. (I wanted to give up. I wanted so much to give up. I ended up having my husband help out. He's made polenta before and never stirred for thirty minutes. He didn't see the point until it was all done and the consistency was perfect! If you prefer more of a soft polenta, then I give you the OK to quit.)
4.After 30 minutes, stir in butter until blended.
5.Pour the polenta into a greased baking dish and allow to cool for at least 10 minutes. The polenta will become firm and can be sliced at this point.
6.The polenta can be refrigerated or frozen for later use.