INGREDIENTS
• 2½ cups (625 ml) polenta
• 1 cup (250 ml) Clover cheddar cheese
• 1 cup (250 ml) Clover mature cheddar cheese
• ¾ cup (180 ml) self-raising flour
• 4 teaspoons (20 ml) castor sugar
• ½ teaspoon (3 ml) cayenne pepper
• 1 teaspoon (5 ml) salt
• 1 teaspoon (5 ml) milled black pepper
• 1 cup (250 ml) corn kernels, defrosted and drained
• 5 spring onions, thinly sliced
• 2 tablespoons (30 ml) parsley, finely chopped
• 3 eggs
• 2½ cups (625 ml) Clover Amazi
• ¾ cup (187,5 ml) Clover Mooi River butter, melted, plus extra to grease
Method
1. Preheat the oven to 180°C. Brush a 12-hole muffin pan with melted
butter. Combine the polenta, cheddar cheeses, flour, sugar, cayenne
pepper, salt and pepper in a mixing bowl. Add the corn, spring onions
and parsley and mix well. In a separate bowl, lightly whisk the eggs,
Amazi and butter together.
2. Make a well in the centre of the polenta mixture and add the wet
ingredients. Stir until just combined. Pour the mixture into the prepared
muffin pan. Bake for 20 to 25 minutes, or until a skewer inserted into the
centre comes out clean. Serve warm with extra butter if desired.
