I am a slacker.
Ok, if you've ever read this blog or looked around this place, you'll notice that I'm not really a slacker. I'm just crazy busy. I do have off weeks when I get to lay around all day until it's time for me to go to the newspaper. And other weeks, I'm rushing from one event to another, with barely enough time to swish some mouthwash and hope I have a spare pair of socks in my trunk.
That being said, I'm going to to try my best to post the good food you know and love as frequently as possible. I think I'm doing well if I manage to post a pic or two with a 5-word explanation of what it is and how it got there. So...please continue to support me. I need it. I need to know my efforts in and out of the kitchen are not in vain.
Onto la recette...
What's the difference between cornmeal and polenta?
They're the same thing. Using the word "polenta" makes it possible to charge $3 for a muffin instead of $1 for a cornmeal muffin. Isn't that crazy?
Well, it's not crazy if you're the one making all of the money!
Lemon-Rosemary Polenta Muffins
adapted from Great Food, Great Beer: Anheuser-Busch Cookbook
Decorating or making a glaze for these would be nice. A little candied lemon peel on top would give them a nice touch, too. I took these to work and everyone who tried them, seemed to like them.
1 1/4 cups all-purpose flour
1 cup sugar
1/2 cup yellow cornmeal
1/2 tsp baking soda
1/4 tsp salt
2/3 cup buttermilk
1/4 cup extra virgin olive oil or lemon infused olive oil
2 large eggs
2 tsp lemon zest (if using extra virgin olive oil)
1 Tbsp dried rosemary
Preheat oven to 350 degrees F.
Sift dry ingredients into a medium bowl. In another bowl (or large measuring cup) combine the wet ingredients, including the zest, if using. Add the wet mixture to the dry ingredients, stirring until moist. Pour the batter into the prepared muffin cups
Bake until a toothpick comes out clean or 40 minutes.
Let sit 5 minutes, then remove muffins to a cooling rack.