Polenta Cups
Polenta cups are a novel way of serving your favorite vegetable! These can be made bite-size or larger, and in advance.
Servings: 8 polenta cups
Calories: 100kcal
Ingredients
- 1 cup cornmeal high quality or stoneground
- 4 cups water (can use broth)
- 1 teaspoon kosher salt may need a bit more
- 1 tablespoon butter optional
Instructions
- In a large saucepan, bring water (or broth) to boil; add cornmeal and salt; reduce heat to medium
- Using a wooden or metal spoon, begin to stir the mixture; it will spit and spatter, so be careful; continue to stir until mixture begins to thicken and pull-away from the sides of the saucepan; you may have to reduce the heat a bit here!
- Remove from heat; taste for salt; add butter (optional); add any spices or seasonings now
- Pour contents into non-stick (or lightly oiled) muffin pan; place muffin pan in fridge for about 15 minutes
- Preheat oven to 350ºF; adjust cooking rack to the middle
- Remove muffin pan from fridge and, using wet fingers or the back of a wet spoon, begin to massage the cornmeal into cups
- Once cups are formed, bake for 25-30 minutes on middle rack
- NOTE: the color of the polenta will not change; to test for doneness, gently push on the bottom of the cup; it should be relatively firm
- Once cups are baked, remove muffin pan from oven and allow to cool for about 10 minutes;
- Use a knife to score the perimeter of each muffin pan, gently loosening the cup
- Place polenta cups on wire rack to cool
- If serving immediately, place cups on serving platter and fill with contents
- If you're making the polenta cups in advance, store in a air-tight container in the fridge for up to three days;
- When it's time to serve the cups, simply pop them on a baking sheet and re-heat until warm throughout; plate, fill and serve
Nutrition
Calories: 100kcal