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1
IN A BLENDER, combine the eggs, flour, polenta, salt, pepper, and cinnamon and blend briefly.
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2
Slowly add the milk and blend until completely smooth.
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3
Cover the blender and let it rest in the refrigerator for at least 1 hour or overnight.
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4
PLACE 1/2 TEASPOON of the melted butter in the bottom of each cup of a 12-cup nonstick muffin or popover pan.
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5
If you are not using a nonstick pan, spray or brush the muffin cups with vegetable oil before adding the butter.
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6
Place the pan in a cold oven and heat it to 400F.
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7
WHEN THE FAT IS VERY HOT (take care that the butter doesnt brown), return the blender to its base and blend again briefly.
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8
Pour an equal amount of the batter into each cup, filling each one halfway.
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9
BAKE FOR 30 TO 35 MINUTES, or until the popovers are well risen and golden.
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10
Do not open the oven door during the first so minutes of the cooking time or the popovers may fall.
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11
SERVE HOT, accompanied by butter and preserves, if desired, or apple compote, if desired.
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12
For the Compote:
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13
Peel and core the apples and cut them into 1/2-inch chunks.
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14
In a medium saucepan, combine the apples with the lemon zest, lemon juice, and enough apple juice to barely cover them.
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15
Simmer for 10 minutes, or until the apples are tender.
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16
Add sugar to taste, if desired, and stir over the heat until the sugar has dissolved.
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17
Serve warm.
