This very traditional American recipe has added cheese and is delicious with our Smoky Chilli. Most supermarkets stock polenta with the pasta.
Serves 6-8
Ingredients
140g/ 5oz plain flour (or strong bread flour for a denser texture)
140g/ 5oz cornmeal (polenta)
2 rounded tsp baking powder
1/2 tsp salt
2 eggs beaten
250ml/ 8floz milk
60ml/ 2floz ordinary cooking oil
160g/ 6oz cheddar, finely grated
Recipe
Heat the oven to 200 degrees. Line a 20cm/8 inch square cake tin.
Stir the flour, cornmeal, baking powder and salt together in a large bowl.
Mix the eggs, milk and oil and add to the dry mixture.
Stir in the cheese, then pour into the cake tin/ muffin cases.
Bake for 15-20 minutes, until a skewer inserted into the middle comes out clean.
Leave to cool slightly before cutting into squares and eating.
Cook's notes
Any leftovers can be warmed up by wrapping in foil and heating in the oven for 10 minutes at 180 degrees.
This quantity makes about 8 muffins, if you prefer this idea.