This recipe was created for Focus on Food by writer and broadcaster Sophie Grigson.
WHAT YOU NEED
100g plain flour
100g polenta
75g grated cheddar or parmesan
300ml milk
2 medium eggs
50g butter (melted)
1 tablespoon baking powder
1 quarter-teaspoon salt
900g loaf tin
Greaseproof paper
HOW TO MAKE IT
1. Heat oven to 200oC400oFgas mark 6
2. Grease a 900g loaf tin and line it with greaseproof paper.
3. Place flour, baking powder, salt, polenta and grated cheese in a mixing bowl. Mix well, and make a “well” in the centre.
4. Place the melted butter, eggs and milk in a jug.
5. Pour the butter, eggs and milk mixture into the well. Mix until smooth.
6. Pour into the prepared loaf tin. Put in oven straight away, as the baking powder starts to work when the liquid is added.
7. Bake 55-60 minutes until risen, firm and lightly browned.
VARIATIONS
* Add 5 or 6 finely chopped dried tomatoes to the mixture.
* Sprinkle with 25g finely grated parmesan before baking for a richer taste.
