Preheat oven to 220C. Brush each hole of 2 mini-muffin tins with olive oil. Mix the cheeses and set aside about 3 tablespoons for scattering on top of muffins.

Place milk, salt and water in a saucepan and bring to the boil. Reduce heat. Slowly pour in the polenta, whisking all the time. Whisk constantly until the mixture thickens (you may want to swap the whisk for a wooden spoon as it gets thicker). Cook for 5 minutes, stirring all the while, then scoop the mixture into a large mixing bowl. Add the yolks, cheese and parsley, and stir to combine. Taste and add pepper.

Whisk egg whites to firm peaks and fold into the mixture.

Fill each muffin tin and scatter over the reserved cheese. Bake for 15 minutes. Cool in tins for a few minutes then turn out. Serve at once or refrigerate and reheat in the tins for 5 minutes.

Makes 20-24