Polenta Pots De Crème

Serves: 4
Total Calories: 293


1 1/2 cups light cream or half-and-half
3 cloves garlic fresh or jarred organic, halved
1/4 teaspoon salt
pinch ground cayenne pepper
1/4 cup instant polenta, such as Bellino or Favero
pinch cayenne pepper
1 large or extra-large egg
1 large or extra-large egg yolk
1 teaspoon butter, salted or unsalted


Heat the oven to 325°F.

Heat the cream, garlic, salt, and cayenne until simmering. Remove from the heat. Remove the garlic cloves with a slotted spoon, and stir in the polenta until smooth but not thick. Beat in the egg and yolk.

Grease four 4- to 6-ounce ramekins or custard cups with the butter, and divide the polenta mixture among them. Place the ramekins in a baking pan and fill the pan with water halfway up the sides of the ramekins. Cover the pan with foil and bake until set at the edges but still jiggly in the center, about 35 minutes. Cool for 5 minutes before serving.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 293
Calories from Fat: 285

This Polenta Pots De Crème recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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