Polenta Cups

I’m sure we’ve all been there (please tell me I’m not the only one!)… you’re at a party, and someone brings out an app, and you literally can NOT Step Away from the Appetizer! This happened to me years ago at our beloved wine tasting group in Portland. Iva-Marie brought these, and I can still almost taste them. Smooth, tangy, crunchy, buttery – yum! It’s so impressive, especially with a glass of wine.

3 cups milk
1 T. unsalted butter
1 t. sugar
1/2 t. salt
1 cup yellow cornmeal
Blue cheese, gorgonzola or camembert
Pine nuts, toasted
Butter

Combine milk, butter, sugar and salt in a heavy saucepan and heat to a simmer. Slowly add cornmeal in a thin stream, whisking constantly. Lower heat and continue stirring until the mixture has thickened and leaves the sides of the pan, about 10 minutes.

Coat mini muffin pan with Pam. After polenta is slightly cooled, use mini ice cream scoop to put polenta in balls into mini muffin tins. Make indent in each one with your thumb. Top each with a bit of cheese, some toasted pine nuts, and a tiny dab of butter.

Bake at 350 till golden, about 8 minutes, till melted and cheese is hot.

This recipe is always a hit at parties, especially with our wine tasting group! 3 cups milk1 T. unsalted butter1 t. sugar

1/2 t. salt

1 cup yellow cornmeal

Blue cheese, gorgonzola or camembert

Pine nuts, toasted

Butter

Combine milk, butter, sugar and salt in a heavy saucepan and heat to a simmer. Slowly add cornmeal in a thin stream, whisking constantly. Lower heat and continue stirring until the mixture has thickened and leaves the sides of the pan, about 10 minutes.

Coat mini muffin pan with Pam. After polenta is slightly cooled, use mini ice cream scoop to put polenta in balls into mini muffin tins. Make indent in each one with your thumb. Top each with a bit of cheese, some toasted pine nuts, and a tiny bit of butter.

Bake at 350 till golden, about 8 minutes, till melted and cheese is hot.

What do you think?