Cheesy Polenta Mini Muffins with Rosemary

Polenta is one of those ingredients that sounds grand but is really just dried maize ground to different textures. Here the fine grade does most of the work. It gives the muffins a sandy, slightly crumbly crumb that holds together well even when the batter is folded gently and not beaten. If you have only coarse polenta in the cupboard, the bakes will be chewier and a bit more rustic, which I quite like, though you may want to let the batter sit for a few minutes before spooning it into the tins so the grains can soften.

A quick word on the flour. Wholemeal flour brings a nutty, earthy depth that suits rosemary and Parmesan far better than plain white would. It also drinks up a little more liquid, so do not be alarmed if the batter looks thicker than you expect. It should spoon rather than pour. Sifting it with the baking powder and paprika is worth the minute it takes, because it knocks out any lumps and spreads the raising agent evenly, so every little muffin rises at the same pace.

Rosemary is the flavour that makes these feel like more than a snack. Chop it finely, because big woody pieces can be prickly in a mouthful. The scatter of Parmesan on top bakes into a thin, savoury crust that is the first thing people reach for. I find they are best on the day they are baked, but they keep well in an airtight tin for a couple of days. To bring them back, warm them for a minute or two in a low oven. They also freeze nicely in a sealed bag, and a quick warm from frozen is fine. If you would like a different savoury bake to try alongside these, Savoury Pea and Cheddar Mug Muffin is a quick option when you only want one or two.

For a relaxed lunch, pair them with a bowl of soup or a crisp green salad with a sharp dressing. They sit nicely next to a platter of sliced cucumber, cherry tomatoes and a spoonful of hummus. If you are putting out a bigger spread, a dish of Golden Veggie Egg Muffin Cups makes a good savoury partner, since both suit a warm, shared table. Another option for a gathering is a small pile of Crunchy Rosemary Parmesan Flax Crackers alongside a dip, so the rosemary and cheese flavours carry through the whole plate.

Serve them slightly warm rather than hot, when the cheese has set but the centre is still soft. They are at their best then, and nobody minds if one or two disappear before the rest reach the table.