This most delicious pudding is really simple and manages to be both comfort food for a weeknight and impressive for a dinner party! Easy to make (though needs to be made at the time), the polenta adds a depth of flavour which is light but hearty and combined with the ricotta and raw honey it is full of flavour and texture. Robust but refined!
In the Gourmet Traveller recipe, it is baked in one dish but we made it in individual ramekins which worked really well. Serves 4-6.
The ingredients:
- 60g fine polenta
- 250ml buttermilk
- 3 eggs, separated
- 40g raw honey
- 2 tbsp self-raising flour
- 30g melted butter
- 120g fresh ricotta
- Greek yoghurt to serve
The magic:
- Pre-heat oven to 200 degrees C.
- Combine polenta and buttermilk in a bowl and leave for 5 min to soak.
- Whisk egg yolks and honey in a separate bowl until creamy.
- Add polenta mixture, flour, butter, a pinch of salt and stir to combine. Leave for 5 min to rest.
- Whisk egg whites to soft peaks, then fold into the polenta mixture.
- Spoon batter into 4 ramekins or a 1.5L baking dish.
- Drop a few table spoons of ricotta into the top of the batter in the dish, or one in each ramekin.
- Bake for about 20 mins until the top looks a golden colour.
- Spoon a dollop of yoghurt onto the top of each serve, and drizzle with raw honey
Recipe from Gourmet Traveller, with a few of our small tweaks.