Baked Polenta Breakfast Cakes with Golden Apples, Maple Yogurt, and Spiced Walnuts

Instructions

1. 1

   Preheat the oven to 375°F / 190°C. Lightly grease an 8-cup muffin pan or 4 large ramekins with a little butter.

2. 2

   In a medium saucepan, heat the milk, water, and 1/4 teaspoon salt until very hot but not boiling. Slowly whisk in the polenta. Cook over low heat for 3 to 4 minutes, stirring, until thickened.

3. 3

   Remove the saucepan from the heat and stir in 30 g (2 tbsp) butter, the honey, 1/2 teaspoon vanilla, and 1/2 teaspoon cinnamon. Let it cool slightly for 5 minutes.

4. 4

   Add the eggs one at a time, whisking quickly so they do not cook from the residual heat. Stir in the baking powder until fully combined.

5. 5

   Divide the mixture into the prepared pan and bake for 16 to 18 minutes at 375°F / 190°C, or until the cakes are set, lightly golden at the edges, and cooked through in the center.

6. 6

   While they bake, heat a skillet over medium heat with the remaining butter. Add the diced apple, brown sugar, lemon juice, the remaining cinnamon, and a pinch of salt. Cook for 6 to 8 minutes, stirring, until the apple is tender and glossy.

7. 7

   In a small skillet or in a clean corner of the same pan, toast the walnuts for 2 minutes. Add 1 tablespoon maple syrup and the ground ginger, stir well, and cook 1 minute more until aromatic and lightly glazed. Remove from the heat.

8. 8

   In a small bowl, mix the Greek yogurt with the remaining 1/2 teaspoon vanilla and the remaining 1 tablespoon maple syrup.

9. 9

   Let the cakes rest for 5 minutes out of the oven. Unmold and serve warm with a spoonful of maple yogurt, the golden apples on top, and the spiced walnuts to finish.