Wednesday, 11 March 2009

Goat's Cheese Popovers and Polenta

Popovers are usually a sweet dish (such as Apricot popovers) but I decided that they could work really well as a savoury dish. The goat's cheese in this melts nicely and adds a lovely flavour and texture to the popover's batter. This is quite an experimental dish, but really worth trying.


  • 75g plain flour

  • 1 large egg

  • 80ml milk

  • 50ml water

  • salt and pepper

  • 6 tsp sunflower oil

  • 250g corn meal

  • 500ml vegetable stock

  • 20g butter

  • 150g goats cheese, divided into 12 balls

  • 50g sunflower seeds

  • 25g pumpkin seeds

  • 1 tbsp soy sauce

  • 1 tsp sesame oil


  1. Pre-heat the oven to 220 degrees.

  2. Mix the flour, salt, egg, milk and water to form a batter.

  3. Put half a teaspoon of oil in each section of a cup-cake tin and place it in the oven.

  4. Put the cornmeal, stock and the butter in a pan and start to heat on a gentle heat, stiring all the time.

  5. Simmer it for 10 minutes, stirring frequently.

  6. Take the cup-cake tin out of the oven and place a goat's cheese ball in each section. Place the tin back in the oven.

  7. Heat the seed, soy sauce and sesame oil in a frying pan and stir constantly until they are nicely toasted. Put them in a serving bowl with a spoon.

  8. Remove the cup-cake tin out of the oven and pour the batter into each section.

  9. Return the tin to the oven for 40 minutes, or until they pop-overs are a nice golden brown.

  10. Serve immediately with the polenta (corn meal) and the toasted seeds.

Serves 4.

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