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Wednesday, April 2, 2014

Polenta and corn muffins

The ultimate picnic fare, since we're entering a full-scale spring. :D
Delicious savory muffins with fried onions and corn kernels scattered through a lovely polenta-like base made with yogurt, Gouda and chili flakes. 
Great comfort food and hunger-fighters so they're ideal as a take-away snack during the day.
Recipe adapted from BBC's Good Food.

Last year: Garlic, chili, lemon and olive spaghetti (vegan).
Two years ago: Apple tart with honey and almond flakes (very light).
Three years ago: Tortellini with white wine sauce and tofuSimple artichoke dip and Aloo Baingan (Indian)(vegan)

Ingredients (for 12):
  • 140 g polenta flour (corn maize)
  • 140 g flour
  • 2 teaspoons baking powder
  • 50 g butter + 1 tablespoon
  • 1 small onion
  • 125 g corn from the can
  • 1 teaspoon salt
  • 1 teaspoon piri-piri flakes
  • 60 g aged Gouda
  • 2 eggs
  • 300 g yogurt
  • 100 ml milk

Mince the onion and put it together with the chili flakes and 1 tablespoon of butter in a frying pan.

Let them fry until softened, then add the corn.

Fry for 5-10 minutes until golden brown. Meanwhile, mix the flours with the salt and baking powder and also add the grated cheese. Add the yogurt, milk and eggs:

Mix well into an even paste using a fork then add the fried corn and onion:

Mix again and the composition is done. Preheat oven to 200 degrees C. Line a muffin tin with papers and fill them with the batter:

Bake for 25-30 minutes and they're done. Allow too cool a bit and dig in! :)

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