- serves 6-8 people
- preparation 10 minutes
- cooking 25 minutes
- difficulty Easy level
Ingredients
- 3 tbsp vegetable oil
- 1 cup yellow polenta
- ⅓ cup boiling water
- 1 cup buttermilk
- 1 egg
- ½ cup grated cheddar
- 1 tsp baking powder
- ¼ tsp bicarbonate soda
- Pinch of salt
- Pinch of sugar
Instructions
- Pre-heat oven to 220°C. Put the oil in an oven-safe cast stone or cast iron skillet and heat up in the oven.
- In a large bowl, mix half of the polenta with the boiling water and stir to make a stiff puree. Then slowly mix in the buttermilk, followed by the egg and cheese. Now add the remaining polenta, baking powder and soda, salt and sugar. Combine and stir so a uniform mix forms.
- Very carefully bring the pan out of the oven and pour the mixture into the oiled skillet. Place back in the oven and bake for 25-30 minutes.
- Once cooked, remove from the oven and turn the bread onto a rack to cool before serving.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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