Polenta cupcakes seemed like a good idea. My Taste & Create partner this month, My Kitchen Treasures, had a recipe for a date, ricotta, and polenta cake that sounded like it would be a winner in cupcake form. I decided that I would give it a try using mangoes instead of dates.
First, I made some polenta.
And there – right there in the very first step – is where I went wrong.
You see, when the recipe called for polenta, it was referring to uncooked polenta (essentially corn meal), not the cooked, fluffy stuff that I posted about last week – oops!
Fact: Almost all cupcake recipes take about 20 minutes to bake.
Fact: My polenta cupcakes were still raw on the inside at 45 minutes in the oven. Cooked polenta = too much moisture.
But Then, The Miracle Happened
After one hour in the oven, I had basically given up on my poor polenta cupcakes and was about to throw them all in the trash when Jonathan tried one and noted that it tasted like a corn muffin. I had a bite and had to agree. They were sweeter than a typical corn muffin and moist rather than crumbly, but if I thought of them as corn muffins, not cupcakes, they were rather tasty. Rather than trashing them or frosting them, I left them naked, called them corn muffins, and served them with the main course to our dinner guests.
When I told our friends the story and asked whether the recipe was good enough to post on the blog, they said, “Definitely.”
The Moral of the Story
Don’t give up just because something doesn’t go the way you had planned; you might just discover something new and exciting!
The “Corn Muffin” Recipe
As I said above, this recipe is a modification of the date, ricotta, and polenta cake from My Kitchen Treasures. I encourage you to check out the recipe in its original form and give that a try as well.
About the Plates
The plates you see in these photos were a gift from Marx Foods. They are disposable palm leaf plates.
According to the info on Marx’s website:
These environmentally friendly small hexagonal palm plates are made from a natural, renewable, and biodegradable raw material. Naturally discarded sheaths of the leaves of the Adaka palm tree, which in the course of its biological life cycle, dry, fall and regenerate, are collected. No trees are cut down. The palm sheaths are then cleaned in fresh spring water and molded into bowls.Palm leaf plates are leak proof and able to withstand hot and cold temperatures without getting soggy or flimsy. They are smaller than our full sized Hexagonal Palm Leaf Plates and thus perfect for salads and side dishes.
Even though these are disposable plates, each durable piece is unique with an attractive wood pattern finish that fits into both rustic and elegant events.
I was very impressed with the quality of the plates. They were super thick! Also, aside from the fact that they are environmentally friendly, they are gorgeous – perhaps even too gorgeous to throw out. The good news is that we didn’t have to throw them out!
Even though the palm plates were billed as disposable, there is no reason that you have to trash them after one use. We used them for the muffins and for some greasy pizza and we were still able to rinse them off, let them dry, and use them again. I think we should be able to get many more uses out of them before having to pitch them. We did, however, give up one of our plates because a friend wanted to feed it to her compost worms and see how they liked it. I haven’t heard the report on how that went yet.
The plates are available for sale on the Marx Foods website.