Polenta / Mamaliga bread

I sincerely hope everyone is coping with self isolation  / lockdown in their own particular way. There is no right way but we are all in the same boat, facing similar challenges but in our own unique circumstances.

My good friend Liane shared this recipe as we both love Polenta, a sort of corn meal.

Ingredients for 1 small loaf

75g or 2/3 cup of self-raising flour
7.5ml or 1 1/2 tsp baking powder
75g or 3/4 cup of cornmeal / polenta
2.5ml or 1/2 tsp salt
1 egg
150 ml or 2/3 cup milk
25g or 1/4 cup grated cheddar cheese (optional)
1/2 tsp mustard powder (optional)

Preheat the oven to 200C.

Place the self raising flour, salt, baking powder & cornmeal in a large mixing bowl. Mix then make a well in the centre.

Add the egg, milk & cheddar cheese & mix it to a batter. Cook soon after making so the raising agent is still effective as the cornmeal is heavier.

Pour the mixture in to a greased 15cm round or a small loaf tin. Bake at 200C for 20-25 min until well risen, golden & firm to the touch.

Cool briefly, cut in to thick slices and serve it warm with butter

It was utterly delicious, I put a bit more cheese in but the result was so tasty, definitely something to make again. The next day, I had some for lunch with homemade mackerel pate as we had a peppered mackerel fillet leftover from supper.

Flake the cooked mackerel to small pieces, add enough cream cheese to taste (I used about 100g), a good squeeze of fresh lemon juice & salt & pepper to taste - that is all to turn it in to a delicious pate that I used on the polenta bread.

Thank you for stopping by, I look forward to your company & comments, tell me if you make it too, 

Dee ~💕~