Prep time: 15 mins  
Cooking time: 20 mins
Serves: 4 

Ingredients 

• 60g fine polenta
• 250ml buttermilk
• 3 eggs, separated
• 40g Wild Nectar Honey
• 2 tbsp self-raising flour
• 30g melted butter
• 120g fresh ricotta
• Greek yoghurt to serve

Method 

1. Pre-heat oven to 200 degrees C.
2. Combine polenta and buttermilk in a bowl and leave for 5 min to soak.
3. Whisk egg yolks and honey in a separate bowl until creamy.
4. Add polenta mixture, flour, butter, a pinch of salt and stir to combine. Leave for 5 min to rest.
5. Whisk egg whites to soft peaks, then fold into the polenta mixture.
6. Spoon batter into 4 ramekins or a 1.5L baking dish.
7. Drop a few table spoons of ricotta into the top of the batter in the dish, or one in each ramekin.
8. Bake for about 20 mins until the top looks a golden colour.
9. Spoon a dollop of yoghurt onto the top of each serve, and drizzle with raw honey