Cheesy polenta muffins with brussel sprouts…

recipe for 6 muffins

  • 90 g flour
  • 100 g polenta
  • 1 tbs bakery powder
  • 1 tbs natron
  • 1 tbs salt
  • 45 ml olive oil
  • 2 eggs
  • 150 ml milk
  • 1 bunch parsley, chopped
  • 100 g red smear cheese
  • 50 g creamy goat cheese
  • 1 shot olive oil
  • salt, pepper & chili flakes

 

how to do

  • preheat the oven to 175 degree C
  • mix the flour, the polenta, natron, bakery powder with the oil, egg, milk & parsley in a bowl
  • add the egg, milk, parsley
  • season with salt, pepper & chili flakes
  • whisk the cheese in a blender
  • put some paper liner in a muffin pan
  • fill the dough into the paper liner to 1/3

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  • then add a tbs of the cheese mixture
  • fill up with the dough
  • put it into the oven for about 50 min

 

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recipe for 2

  • 200 g brussel sprouts, the yellow & brown  leaves & the stump removed & halfed
  • 1 tbs pine nuts
  • 2-3 tbs olive oil
  • 2 tbs balsamico vinegar
  • 2 tbs grenadine syrup or juice
  • 1 queeze agave syrup if necessary
  • salt & pepper

 

how to do

  • heat the olive oil in a skillet
  • turn the temperature down to a medium
  • add the brussel sprouts to roast them for about 15 -20 min
  • add the pine nuts for 1 min
  • add the vinegar & grenadine
  • if necessary add the agave syrup
  • season with salt & pepper
  • arrange a muffin with the sprouts on a plate
  • decorate with some fresh pomegranate seeds

 

smell, taste & go for the show…

 

 

 

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