A lazy week-end brunch in August. I can think of nothing I enjoy more than a European Brunch: Breads, Fruits, Tea or Coffee. Since it is late in August, corn is quite abundant here on the east coast. Some of the best polenta I have ever made, was made from fresh corn. But for breakfast/brunch? Too salty! And so, I created these lovely Polenta Muffins with just the right amount of sweetness. Mascarpone makes for a decadent substitute for parmesan cheese, and the fresh sweet corn doesn’t require much in the way of sugar to sweeten these muffins.
In this recipe, I have used the pureed corn that became left overs after extracting liquid from the corn for Corn Ice Cream (a recipe in our collection), but you can just as easily puree the corn you plan to use.
Fast. Easy, and will keep in the fridge for several days, or freeze.
- Pureed Corn – 2 cups (fresh)
- Eggs – 2
- Corn oil – ½ cup
- Mascarpone – 1 cup
- Flour – 2 cups
- Sugar – ½ cup
- Baking Powder – 2 teaspoons
- Baking Soda – ½ teaspoon
- Salt – ½ teaspoon
- Fenugreek (optional but a delightful flavor) 1 teaspoon
- *Nutmeg to sprinkle (optional)
Blend the first four ingredients. Stir in the remaining ingredients. Place in prepared muffin tins. Sprinkle the top with a little nutmeg.
Bake at 350 for about 25 minutes, or until tester comes out clean
Delightful with a little jam or honey drizzled across the top, though quite delicious all alone!