Caramelized onions and garlic fold into a cornmeal and flour batter with red pepper, jalapeno, and fresh cilantro, sweetened with maple crystals and baked as savory mini muffins.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
Pre-heat oven to 350°F. Line mini muffin pans with muffin papers and set aside.
In 8-inch sauté pan, heat oil. Add onions and garlic. Cook, on medium-low heat, to caramelize (about 10-15 minutes ). Remove from heat and stir in red pepper, jalapeno pepper, and cilantro. Set aside.
In medium bowl, sift cornmeal, flour, maple crystals, powder, and soda. Whisk to combine.
In separate medium bowl, whisk together oat milk, kuzu, salt, vinegar, and olive oil.
Pour wet mixture into flour mixture and gently stir with spatula just to combine then add onion/pepper mixture. Mix just enough to incorporate ingredients.
With 1-ounce scoop, pour batter into liner-filled muffin tins to almost the top (about 3/4 full). Transfer muffin tins to half sheet pans. 5-6 minutes , rotate pans, and continue to (about 6-8 minutes more) until top of muffin bounces back when touched and toothpick comes out clean.
Remove muffins from pans immediately and cool completely before serving.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
