Polenta & Strawberry Cup Cakes. Super Moist & Yummy. Polenta is similar to southern grits in both taste and preparation but there is one key difference. The kernels used for polenta come from flint corn, which is a hearty variety of corn originally found in Italy. Reduce the heat to low and cook until the mixture thickens and the cornmeal is.

It should come away from sides of the pan, and be able to support a spoon. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender. You can cook Polenta & Strawberry Cup Cakes. Super Moist & Yummy using 10 ingredients and 10 steps. Here is how you cook it.

Ingredients of Polenta & Strawberry Cup Cakes. Super Moist & Yummy

You need 175 grams of fine cornmeal.
You need 75 grams of plain flour.
You need 1/2 tsp of salt.
It's 1 tsp of baking powder.
You need 175 grams of butter r margarine.
You need 250 grams of caster sugar.
Prepare 4 of eggs I used large 232g.
It's 125 grams of low fat natural yoghurt. I used alpro simply plain.
You need 1 tsp of vanilla extract.
It's 1/2 of punnet strawberries sliced then quartered I used 172g.

Giada De Laurentiis explains how polenta, which is made of cornmeal, is Italy's version of mashed potatoes. To cook polenta, Giada starts with a pot of boiling water, which she seasons with salt. Polenta (/ p ə ˈ l ɛ n t ə, p oʊ ˈ-/, Italian: ) is a dish of boiled cornmeal that was historically made from other grains. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled.

Polenta & Strawberry Cup Cakes. Super Moist & Yummy instructions

Pre heat oven to 170°. If making large sponge cake grease & line/flour a 23cm round cake tin & put oven on 180°.
Sift together the cornmeal, flour, salt & baking powder. Give it a good mix to distribute & set aside..
In a small jug crack the eggs. No need to whisk. Set aside..
In medium bowl beat the caster sugar & butter/margarine until light & fluffy..
Beat in the eggs in 4 stages then stir in the vanilla..
Weigh the natural yoghurt & strawberries..
Add the dry ingredients alternating with the yoghurt stirring round the edges of the bowl each time. Finish with the yoghurt..
Fold in the strawberries..
¾ fill cake cases or cake tin. If making cup cakes bake for 10-12 minutes. If making large cake bake for 30-45 minutes depending on how hot your oven gets. Check with cake tester to see if cooked. If it comes out clean then remove & cool on wire rack. If not bake a little longer. No need to ice or add buttercream these are delicious as they are..
Enjoy 💖.

Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine (You don't need bags marked "polenta.") As with most ingredients, though, the better the cornmeal you start with, the better your result in the kitchen The trick is cooking the polenta for a sufficient amount of time Polenta is a tasty dish made by cooking ground cornmeal in salted water. When the grains absorb water, they soften and turn into a creamy, porridge-like dish. A creamy, cheesy polenta that isn't as high maintenance as you'd expect. Polenta's grits-like consistency comes from boiling cornmeal in water. Once your polenta is ready, it can be baked, grilled, fried, or served as a creamy addition to any course.