Gluten Free Pesto Topped Red Pepper Polenta Cakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
12
- For the muffins
- ¾ cup yellow Cornmeal
- 1 ¼ cups milk
- 1 cup gluten-free all purpose flour
- 1 Tbsp gluten-free Baking powder
- ½ tsp salt
- 0.333 cup sugar
- 1 ½ tsps xanthan gum
- 1 egg (beaten)
- ¼ cup sunflower oil
- 1 small Red pepper (seeds removed, finely diced)
- For the topping
- 6 Tbsps soft Goat cheese
- 6 Tbsps Pesto
Preparation steps
1.
Heat the oven to 190°C (170° fan) 375°F gas 5. Grease a 12 hole muffin tin.
2.
Whisk together the cornmeal and milk and set aside.
3.
Mix together the remaining dry ingredients in a mixing bowl.
4.
Add the egg and oil to the cornmeal mixture, mixing well.
5.
Add the cornmeal mixture to the dry ingredients, and stir until just combined. Stir in the red pepper.
6.
Spoon the mixture into the tins. Bake for 20-25 minutes, until risen and cooked through.
7.
Serve warm, topped with a spoonful of goats' cheese and a spoonful of pesto.
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