• 45 mins preparation
  • Makes 8 Item
  • Print


  • 1 cup (150g) instant polenta
  • 1/2 cup (75g) plain flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 small (150g) green capsicum, chopped finely
  • 2 corn cobs, kernels removed
  • 2 green onions (green shallots), sliced finely
  • 1/4 cup coarsely chopped flat-leaf parsley
  • 3 eggs, beaten lightly
  • 1 cup (250ml) milk
  • 1/3 cup (80ml) olive oil
  • 8 cherry boconccini


  • 1
    Preheat oven to 180°C (160°C fan-forced). Line eight holes of a 12-hole (80ml/1/3cup) muffin pan with paper cases.
  • 2
    Combine the polenta, flour, baking powder and sugar in a large bowl. Add the capsicum, corn, green onions and parsley; mix well. Season with salt and freshly ground pepper.
  • 3
    In a separate bowl, whisk together the eggs, milk and olive oil, then stir the liquid into the dry ingredients. Mix well, then spoon the batter into the paper cases. Place a bocconcini in the centre of each muffin.
  • 4
    Bake for 35 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in the pan.


Suitable to freeze. Not suitable to microwave.