Sweet po­lenta cakes with mas­car­pone

Malta Independent - - CROSSWORD & FUN -


Melted but­ter, to grease

275ml milk

2 eggs, lightly whisked

90g po­lenta

100g caster su­gar

65g sul­tanas

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.

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