Warm Sweet Polenta Cups with Toasted Honey, Thyme-Roasted Black Grapes and Light Mascarpone Cream
An original, comforting dessert featuring a creamy baked sweet polenta base in individual cups, topped with thyme-roasted black grapes, lightly toasted honey, and an airy mascarpone cream. The contrast of warm, creamy, and juicy elements makes it elegant and easy to serve.
Ingredients
- 300 g seedless black grapes (cut en racimos small or sueltas)
- 90 ml honey (divided)
- 4 g fresh thyme (solo the leaves)
- 25 g unsalted butter (more a poco for engrasar)
- 500 ml whole milk (for the polenta)
- 180 ml heavy cream (divided)
- 1 g salt (a pinch)
- 90 g instant polenta (of molienda fina)
- 50 g sugar (for the polenta)
- 2 unit egg yolks (at room temperature)
- 5 ml vanilla extract
- 120 g mascarpone (cold)
- 2 g lemon zest (finely grated)
- 25 g pistachios (lightly chopped)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 200 °C / 400 °F. Lightly grease 6 oven-safe cups or ramekins with a little butter.
- 2
Place the black grapes on a small baking tray. Add 30 ml (2 tbsp) of the honey, the fresh thyme leaves, and 10 g (about 2 tsp) of butter in small pieces. Toss gently and roast for 12 minutes at 200 °C / 400 °F, until the grapes are juicy and just slightly wrinkled. Keep warm.
- 3
Meanwhile, in a medium saucepan, heat the whole milk with 120 ml (1/2 cup) of the heavy cream, the salt, and the sugar over medium heat until hot but not boiling.
- 4
Rain in the instant polenta while whisking constantly. Cook for 3 to 4 minutes, stirring, until thick and smooth. Remove from the heat and stir in the remaining 15 g (1 tbsp) butter and the vanilla extract.
- 5
In a small bowl, whisk the egg yolks. Gradually add 3 tablespoons of the hot polenta mixture to the yolks to temper them. Then return the yolk mixture to the saucepan and stir well to combine.
- 6
Divide the polenta among the prepared cups. Set them on a tray and bake for 10 minutes at 180 °C / 350 °F, just until set but still creamy.
- 7
While they bake, make the toasted honey: in a small skillet or saucepan, warm the remaining 60 ml (2 tbsp) honey over low heat for 1 to 2 minutes, until slightly darker and more aromatic. Remove from the heat before it boils too much.
- 8
For the light cream, whip the mascarpone with the remaining 60 ml (1/4 cup) heavy cream and the lemon zest until smooth, airy, and softly mounded.
- 9
Remove the cups from the oven and let them rest for 3 minutes. Spoon the roasted grapes and their juices over the top, add a dollop of light mascarpone cream to each cup, and finish with drizzles of toasted honey.
- 10
Sprinkle the chopped pistachios over each serving and serve immediately while still warm.
Chef tips
For a finer texture, use very fine instant polenta. Roast the grapes only until they just begin to burst; if overcooked, they lose visual freshness and their juices become less lively.
Substitutions
You can substitute the black grapes with red grapes. Mascarpone can be replaced with full-fat cream cheese, though the result will be slightly denser. Pistachios can be swapped for almonds or hazelnuts if preferred.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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