Polenta-Blueberry Cakes (appetizer, pastries)
- 1 cup flour + 1 Tbsp (divided)
- 3 Tbsp yellow cornmeal
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup granulated sugar
- 1/4 cup butter, softened
- 1 large egg
- 2 tsp grated lemon rind
- 2/3 cup low-fat buttermilk
- 1/2 cup fresh or frozen blueberries (I'd increase to 3/4 cup the next
- time)
- 1/2 cup powdered sugar
- 1 Tbsp lemon juice
Combine 1 cup flour with cornmeal, salt, baking powder, baking soda, set aside. Cream butter and sugar in large bowl until well-blended. Add egg and lemon rind, mix thoroughly. Add flour mixture and buttermilk to sugar alternately, beginning and ending with flour. Toss blueberries with 1 Tbsp flour, and fold into batter. Spoon batter into 24 greased mini muffin cups. Bake at 350' F in a preheated oven for 14 minutes or until cakes spring back when touched lightly in the center. Combine powdered sugar and lemon juice; drizzle over warm cakes.