Polenta muffins Parma

Ingredients for 1 servings:

• 400 ml milk
• 1 tsp salt
• 150 g polenta
• 50 g flour
• 1 tsp baking powder
• 50 g breadcrumbs
• 100 g margarine
• 4 eggs
• 40 g Parmesan, grated
• Paprika powder
• pepper
• Cheese (Gouda), grated

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Bring the milk to a boil, add the salt and polenta while stirring, bring to a boil, and let it swell for 15-30 minutes. Preheat the oven to 200°C. Place 12 paper baking cups in the muffin tin. Mix the flour, baking powder, and breadcrumbs. Cream the margarine until fluffy, then beat in the eggs one at a time. Fold in the polenta, flour mixture, and finally the grated Parmesan cheese. Season to taste with pepper and paprika. Pour the mixture into the paper baking cups. Since the muffins don’t rise much, fill them completely. Sprinkle each muffin with a little grated Gouda cheese and bake on the middle rack for about 20-25 minutes.