Ingredients
Serves 6½ cup polenta
250ml vegetable stock
250ml milk or cream
1 cup chopped mixed herbs such as parsley, chives, picked thyme, sage, mint
1 zucchini, grated and squeezed of all of the juice
100g quark cheese
50g parmesan cheese grated
3 egg yolks
2 egg whites
Salt and pepper
Method
This recipe is wheat and gluten free.
Pre heat the oven to 180°C.
Bring the stock and milk to the boil, turn the temperature to a simmer and with a whisk slowly whisk in the polenta until well combined with the stock and the polenta is smooth.
Continue to stir the polenta until the polenta tastes smooth and not grainy. Beat in the egg yolks and add in the chopped herbs, grated zucchini, quark, parmesan and season to taste considering that the beaten egg whites will be added later. Allow the polenta to cool before adding the egg whites.
Once the mixture has cooled, whisk the egg whites until fluffy and firm peaks form. Fold the egg whites into the polenta and pour into a greased baking dish dusted with extra polenta or into greased muffin tins for individual servings.
Bake for 15 minutes or until golden brown and dry to touch. Serve immediately.