• Appetizers

Mini Polenta cakes

  • 6 servings
  • 10-15 min.
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Cooking instructions

1. 

Preheat oven to 390°F (200°C). Bring the water and the milk to a boil over medium heat in a large saucepan. Add the butter, olive oil, salt, and pepper. Add the TIPIAK Polenta to the saucepan. Keep stirring for a few minutes until mixture resembles a dough-like consistency. Remove from heat and let cool until still warm but cool enough to handle.

2. 

Scoop small balls of cooled polenta mixture into hands and form into a ball. Shape ball into muffin cups by pressing down in the center. Place prepared muffin cups on a baking sheet.

3. 

In a bowl, whisk together Gorgonzola cheese, egg, and pesto until mixture is smooth. Fill each cup 3/4 of the way full with the mixture.

4. 

Top each one with a hazelnut and a sprinkle of paprika. Bake 10-15 minutes until egg mixture has set in the cups. Remove from muffin cup. Serve warm or cold.