Our Favourite Way To Serve Polenta
An occasional series about a curious ingredient!
Polenta, maize meal, cornmeal…the golden yellow grain, made from ground sweetcorn, is a hearty, nutritious, gluten-free ingredient to have in the cupboard. Organic polenta is a staple on the Apothecary 27 shelves, and is a good source of fibre and carbohydrates.
In addition to a serving of porridge-like polenta for your dinner, here is a traditional American recipe for cornbread muffins. Perfect alongside a nourishing chilli for dinner, or served warm drizzled with honey for breakfast, cornbread muffins are an enigmatic food that can be eaten savoury or sweet. The texture is comforting and moreish – you’ve been warned!
Makes one dozen muffins
175g / 1 cup organic polenta
175g / 1 cup plain flour (or flour of your choice)
50g / ¼ cup sugar (or Xylitol natural birch sugar or other natural sweetener)
1 tablespoon baking powder
1/4 teaspoon salt
240g / 1 cup natural yoghurt
1 large egg
5 tablespoons unsalted butter (or butter substitute), melted, cooled slightly
Preheat oven to 180° C. Butter a 12-muffin tin or insert silicone or paper muffin cups into the tin.
Mix polenta, flour, sugar, baking powder and salt in medium bowl. In a separate bowl, whisk yoghurt and egg, then whisk in melted butter. Add yoghurt mixture to dry ingredients, stirring just until incorporated, taking care not to overmix.
Divide batter equally among prepared muffin cups. Bake about 15 minutes, until tester inserted into centre comes out clean. Cool in the tin for five minutes, then remove to cooling rack.
Serve warm or room temperature.