Heart-half Polenta Muffins with Parmesan Crust
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 10 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g corn rits (polenta)
- 750 ml vegetable stock
- 1 small onion (s), finely chopped
- some fat to braise
- 1 clove garlic, finely chopped
- Thyme, fresher to taste
- 0.5 teaspoon ½ salt
- pepper
- nutmeg
- 3 egg (s), separated
- Ham, (cubes)
- Parmesan, grated
Print Recipe
Pin Recipe Instructions
- Braise the onion in a saucepan. Add garlic and thyme. Sweat briefly. Add the polenta and deglaze with the hot broth. Bring to the boil and simmer for 3 minutes, stirring constantly. Turn off the stove and let the polenta soak with the lid closed.
- Stir the egg yolks into the polenta. Beat egg whites into snow and fold in. Season to taste with salt, pepper and nutmeg.
- Grease the muffin pan well or place paper liners in hollows. Pour in the polenta, sprinkle with grated Parmesan and diced ham in the oven.
- You can also prepare the whole thing in the smoker.
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