100g plain white flour
15ml (1 level tablespoon) baking powder
100g polenta (corn meal)
75g Parmesan cheese - grated
300ml milk
2 medium-sized eggs - beaten
50g butter - melted

mixing bowl
grater
wooden spoon
tablespoon
teaspoon
small saucepan
measuring jug
fork
small bowl
900g loaf tin or muffin moulds
greaseproof paper
cooling rack

Heat the oven to 2000C/4000F/Gas 6. Grease a 900g loaf tin and line it with greaseproof paper.
Mix the dry ingredients, including the cheese, in a mixing bowl. Make a �well� in the centre.
Pour all the milk, eggs and melted butter into the dry ingredients and mix well.
Pour the mixture into the prepared loaf tin. It should be quite �liquid�.
Bake for 50 minutes until risen and lightly browned.

HOT TIPS: Bake as soon as the mixture is made because the baking powder starts to work when the liquid is added.

Add 5 to 6 finely chopped dried tomatoes to the corn meal and flour mixture.

Sprinkle 25g finely grated Parmesan cheese on top before baking for a richer taste.

Try baking the mixture in muffin cases or moulds. They take around 10 - 12 minutes to cook.

About us | Contact us | How we work | Help | Our sites | Site Map | Access Keys | Disclaimer | Privacy | Freedom of Information | direct.gov.uk

© Crown Copyright