Tuesday, March 17, 2009


you will need: a saucepan, measuring cups, wire whisk, muffin tins, parchment paper, cheese grater

3 1/2 cups water
1/2 tsp salt
1 cup organic polenta, dry
2 Tbls organic ancho chile powder
1 cup parmesan cheese
1/2 tsp salt

Add salt to the water and bring it to a rapid boil. Add the polenta slowly to the water. Stir with a wire whisk to avoid any clumps. Turn heat down to a very low and simmer for about 20 minutes, stir occasionally. During the last 5 minutes of cooking the polenta will begin to thicken and you should stir continuously. Add the chile powder and the parmesan cheese. Pour into 8 muffin molds. Bake for 15 minutes. Turn out and serve with a saute of vegetables or with chili.

1 comment:

  1. Hello,

    This recipe sounds absolutely delicious! A few questions:

    1. At what temperature should the oven be set?

    2. What is the parchment paper for? Do I line the muffin cups with it?

    3. Should I cook the polenta for 20 minutes, stirring occasionally, then for an additional 5 minutes, stirring continuously?

    4. Do I add the chile powder and cheese after the last 5 minutes of cooking the polenta, or during?

    4. How much polenta mixture should I put into each muffin cup?

    Thank you for your time!

    Kimberly Miller