Lemony polenta with roasted cauliflower, pine nuts, raisins & capers
This creamy lemon and ricotta polenta is easy to make for a quick dinner at home, but also fancy enough to serve if you're entertaining
Saffron & polenta madeleines
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 20-22
Skip to ingredients
- 30ml hot whole milk
- pinch of saffron
- 100g softened butterplus extra for the tin
- 90g caster sugar
- 2 medium eggs
- 60g polenta
- 60g plain flour
- 1 tsp baking powder
Nutrition: Per serving (22)
- kcal78
- fat5g
- saturates3g
- carbs8g
- sugars4g
- fibre0g
- protein1g
- salt0.1g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Pour the hot milk into a mug, add the saffron and leave to infuse.
step 2
Whisk the butter and sugar together using an electric hand whisk until light and fluffy, then beat in the eggs one at a time. Stir in the polenta, plain flour and baking powder. Use the back of a teaspoon to squash the saffron against the side of the milk mug – it’ll help release colour and flavour. Tip the saffron and infusing milk into the madeleine mix, and gently stir to incorporate.
step 3
Butter the moulds of a 12-hole madeleine tin well, then add a heaped teaspoon of batter to each mould. Bake for 10 mins until well risen and golden, then remove from the oven. Leave them in the tin for a minute before very gently easing them out of the moulds and onto a wire rack. Clean the madeleine tin, butter the moulds again, and repeat with the remaining mixture. Serve warm. Leftovers will keep in an airtight container for up to three days. Pop them in a low oven to warm through before serving.
