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Polenta muffin recipe by of 06-03-2019
THE polenta muffins they are a very easy recipe to make and really tasty! In reality it is a reinterpretation of the polenta concia, prepared and then passed in the oven in the muffin molds, so if sometimes you can use this recipe also as a recycling idea ;-)
In addition to being fast and delicious, these muffins are also very versatile, because you can really fill them as you prefer: this time I opted for a very classic combination using mushrooms, then adding stracchino to change from the cheeses more typically associated with mushrooms. .. But probably soon I'll try to replicate the recipe with different fillings, because I found it really good! I recommend: if you decide to try them too let me know which filling you decide to opt for ;-)
How to make polenta muffins
First of all, prepare the polenta: bring the water to a boil, then pour the corn flour into it, stirring.
Continue to cook, always stirring, until the polenta is cooked: you will notice it because it will begin to detach from the walls (it will take about 7-8 minutes). At this point, add salt, butter and Parmesan.
At this point, prepare the sauté with garlic and oil, then add the cleaned and sliced mushrooms.
Cook for a few seconds, then season with salt and pepper.
Preheat the oven to 180 degrees.
Now start assembling the muffins: line the bases and edges of 12 muffin molds lightly greased with oil with 3/4 of your polenta.
Stuff with the mushrooms and add a little stracchino cheese to each cup, then cover the filling with the remaining polenta.
Sprinkle some Parmesan on each muffin. If you want you can also add a drop of oil or a flake of butter.
Then bake in a preheated convection oven at 180 ° C and cook for about 20 minutes.
The polenta muffins are ready, you can serve them hot or lukewarm, the choice is yours.