Polenta and Cornbread Muffins

Being that I have no housemates, I decided to try a couple of new recipes. I'd been fascinated by Polenta, since reading it on Adam Roberts' Amateur Gourmet weblog a while ago. It looked interesting and very versatile. I got a recipe from FoodNetwork.com, and the recipe is as follows.

Polenta
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1 cup Polenta (you can also use cornmeal, it's basically the same thing)
4 cups chicken stock (I used the packaged Campbells one, but if you want to go to the trouble of making your own stock, go for your life)
1 large onion
2 cloves garlic, minced
1 1/2 teaspoons of salt
1/4 teaspoon black pepper
3 tablespoons unsalted butter, cut into squares
1/2 a cup grated parmesan cheese
1 tablespoon olive oil

To Do:
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Preheat oven to 175 C (350 F)

1: Chop onion finely.
2: Sweat onion on high heat in an ovenproof saucepan with the olive oil.
3: Add the garlic and reduce the heat, allow to cook for 2 minutes.
4: Add all the chicken stock and bring to a boil.
5: Add in the polenta while whisking the stock mixture.
6: Once the polenta is mixed in, place the saucepan into the oven for 30-40 minutes and stir every 10 minutes.
7: When the polenta is finished cooking, remove from the oven and stir in the butter, parmesan, salt and pepper until all is combined.
8: Pour the mixture into a 6" x 12" baking paper lined oven tray, and refrigerate to set.
9: Once set, turn out onto a board and cut into slices.

Polenta can be used as a side dish, like a substitute for potato, etc. It can be eaten cold if you wish, fried, or grilled (Brush with a little olive oil to grill)


Recipe #2: Cornmeal Muffins
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This recipe was adapted from Cooks.com.

Ingredients:
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1 cup cornmeal or polenta
1 cup flour
3 1/2 teaspoons baking powder
1 egg
3 tablespoons butter
1 teaspoon salt
2 teaspoons sugar
1/2 cup milk
1/2 cup yoghurt


To Do:
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Preheat the oven to 230 C or 450 F

1: Into one bowl, sift together the flour, cornmeal, sugar, salt and baking powder.
2: Melt the butter.
3: In a separate bowl, combine the egg, milk, yoghurt and melted butter.
4: Add the wet ingredients to the sifted flour/cornmeal mix.
5: Whisk until combined.
6: Pour the batter into a greased and floured muffin pan.
7: Put the tray into the oven for 20 minutes. Remove from the oven and turn out onto a cooling tray.

Serve warm with butter or with anything you wish.