Serves: Makes 30
Cooking time:  20 Minutes

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• 70g (125 ml) polenta
• 140g (250ml) cake flour
• 5ml salt
• 10ml baking powder
• 2 eggs
• 75g Clover Farmstyle butter, soft
• 150ml Clover full cream milk
• 125ml cream-style sweetcorn
• 2 chives, finely chopped
• Sprigs of rosemary

1. Combine dry ingredients. Beat eggs and butter. Add milk, sweet-corn and chives. Add dry ingredients and blend.
2. Spoon in greased flat based patty pan moulds and insert small sprigs of rosemary on top. Bake in pre-heated oven of 200°C for 20 minutes, or until done. Unmould and serve.

Health tip: Polenta nutrition comes from its starches, carotenes, fats, vitamins and minerals. It is low on the glycemic index which means it breaks down slowly in the blood and is eventually converted into Vitamin A, making it ideal for diabetics.