A gluten-free polenta bread – the perfect recipe for experimenting with your own flavours.
Suitable for gluten-free and vegetarians
- 160g Merchant Gourmet Polenta
- 250ml milk
- 1 large egg
- 30g cornflour
- 50g melted butter, plus extra for greasing the tins
- 3 teaspoons baking powder
- 1 & 1/2 teaspoons caster sugar
- 1/2 teaspoon salt
1.Preheat your oven to 220°C / Gas6
2.Grease your muffin tin with melted butter, set aside
3.Get a large bowl; add the milk, eggs and 50g melted butter. Whisk together
4.In a separate bowl, combine polenta, cornflour, baking powder, caster sugar and salt. (The reason the dry ingredients are in a separate bowl is so that they can be well mixed now and then they don’t need a lot of mixing when you add them to the liquid which would make the cornbread tougher )
5.Next, add the dry ingredients to the wet then stir with a wooden spoon until they are only just combined. If you mix it too much the polenta bread will be tough
6.If you want to add any of the different flavours I suggest; put a few spoonfuls of the mixture into a separate bowl, gently mix with the extra ingredients then spoon each individual into a muffin tin
7.Once all of the mixture is in the muffin tins, bake for 15 minutes or until golden and just barely firm enough for a skewer to come out of the centre dry.
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