Savory polenta muffins with Emmentaler cheese and peppers

Friday, November 11, 2016


“It’s a wonderful morning in the Emme Valley, among the green mountains of Bern’s Canton, in the heart of Switzerland.

The dairyman Hans and his daughter Lole’s lodge is flooded by the sunlight”…

That is the beginning of “Lole in Emme Valley” the fairy tale for kids written by Michelle Hunziker, actress, anchorwoman, mum and brand ambassador for Emmentaler DOP.

This book is about Lole, a child born in Switzerland among the mountains of Emme Valley and about her meeting with Nicolas, a city child.

Nicolas is spending his holidays at Lole’s, the story highlights  in a funny way the diversity of the worlds of the two children.

My favorite character in the book by Michelle Hunziker is Greta, a nice, rather glutton, cow, who is the companion of adventures of Lole in the Valley.

Reading this story and looking at the lovely illustrations brought me too back to childhood.

Wandering with my mind, dreaming about green grazing lands, cows, milk and good cheese, I was inspired for a new recipe: savory polenta muffins with Emmentaler cheese and peppers.

Some tricks before directions

These savory polenta muffins with Emmentaler cheese and peppers are easy to make and very tasty.

You can replace peppers and green beans with other vegetables, for a better result from an aesthetic point of view, I suggest you to blanch your green vegetables before you add them to the dough so they will keep their color bright.

To blanch your vegetables, you just need to plunge them in salted boiling water for a few seconds, then pick them up and immediately put them in ice water (even with some ice cubes) to stop the cooking process and fix the color.

Savory polenta muffins with Emmentaler cheese and peppers have a heart made of melting cheese, for these reason it’s better to eat them still warm or to warm them before serving.

Savory polenta muffins with Emmentaler cheese and peppers


Savory polenta muffins with Emmentaler cheese and peppers recipe

Ingredients – Serves 6

Preparation time: 30 minutes
Cooking time: 30 minutes

(for 6-7 muffins – 80 ml muffin cups)

85 gr all-purpose flour
85 gr corn flour fine-grained (“fioretto”)
60 gr Emmentaler cheese grated in little flakes
+ 60 gr diced
80 gr red peppers
40 gr green beans
25 gr spring onion
40 gr soften butter
20 gr sugar
125 gr nonfat yogurt
20 gr milk
1 teaspoon of baking powder
¼ of a teaspoon of salt
¼ of a teaspoon of baking soda
Pepper or nutmeg as required

Directions

Preheat your oven at 200°C.

Cut green beans into ½ cm slices and blanch them in boiling salted water for few seconds.

Mince your spring onion not too finely, and dice red pepper.

Grease with some butter your muffin cups, dust them lightly with corn flour, and tap out to eliminate the excess.

In a bowl, sift the flours combined with the baking powder, baking soda and salt.

In another large bowl, beat butter and sugar until creamy, then add the egg and whisk for a couple of minutes.

Add sifted flour, little cheese flakes, vegetables, yogurt and milk and mix until just combined.

Spoon just a tablespoon of your dough in the muffin cups, place in the middle of every one a dice of Emmentaler cheese then distribute the remaining dough.

Put your muffins into the oven and low the heat at 180°C, bake for about 30 minutes, until they get colored (use the toothpick test).

Let cool a little your savory muffins with Emmentaler cheese and peppers, then turn them out and serve immediately, with their heart still melted.


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