Sweet polenta cakes with mascarpone
Melted butter, to grease
2 eggs, lightly whisked
100g caster sugar
25g butter, melted
85g mascarpone, to serve
1. Preheat oven to 200°C. Brush four 185ml (3/4 cup) capacity Texas muffin pans with melted butter to lightly grease.
2. Combine the milk, egg, polenta, sugar, sultanas and butter in a medium saucepan over medium heat. Cook, stirring constantly, for 6 minutes or until the mixture thickens slightly. Transfer to a heatproof jug. Pour the mixture evenly among prepared pans. Bake in preheated oven for 10-12 minutes or until a skewer inserted into the centres comes out clean.
3. Remove from oven and turn onto a wire rack. Place on a serving platter and serve with mascarpone.