I have a thing about making polenta in the morning and then storing it in a cupcake tin until I’m ready for dinner. When we are ready to eat, I sprinkle the tops with nutty parm and bake them. Then we have crispy on the outside, soft on the inside polenta cupckes!
These are super easy and family friendly and a great make ahead item for a busy weeknight meal.
Makes 9 cupcakes using a 3 tablespoon ice cream scooper
1 cup polenta
2 cups water
1 teaspoon garlic powder
Salt, a pinch
Nutty parmesan, for baking
Add the polenta, water, garlic powder and salt to a pot. Bring to a boil as you whisk the polenta. When the water is completely absorbed, the polenta is done.
Scoop the polenta into the cupcake tins and let cool. Store covered either on the counter or in the refrigerator but bring to room temperature before baking.
Sprinkle with nutty parmesan and bake for 20 to 25 minutes or until the tops are browning. Enjoy as a side dish or even a snack!