John Myers
Ingredients for 4 servings:
- 250 g corn semolina (polenta)
- 750 ml vegetable stock
- 1 small onion(s), finely chopped
- some fat for sautéing
- 1 garlic clove(s), finely chopped
- Thyme, fresh to taste
- ½ tsp salt
- pepper
- nutmeg
- 3 eggs, separated
- Ham (diced)
- Parmesan, grated
Instructions
Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes
from the oven or indirectly grilled
Sauté the onion in a pan. Add the garlic and thyme. Sauté briefly. Add the polenta and deglaze with the hot stock. Bring to a boil and simmer for 3 minutes, stirring constantly. Turn off the heat and let the polenta swell with the lid closed. Stir the egg yolk into the polenta. Beat the egg whites until stiff and fold in. Season with salt, pepper, and nutmeg. Grease a muffin tin well or line the cavities with paper baking cups. Pour in the polenta, sprinkle with grated Parmesan cheese and diced ham, and place in the oven. This recipe also works well in a smoker.
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