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Polenta valsugana375g
375gItem price
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Pepper and green chilli cornbread
This cornbread is packed with flavour and the warmth from the green chilli makes this a perfect accompaniment to veggies and meat dishes.
- Serves8
- CourseStarter
- Prepare30 mins
- Cook40 mins
- Total time1 hr 10 mins
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
- 375g polenta
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 50g salted butter
- 2 eggs, beaten
- 284ml buttermilk
- 200ml whole milk
- 100g cheddar, grated
- 2 tbsp chopped coriander
- 2 green chillies, deseeded and sliced
- 1 red romano pepper, deseeded and sliced
Method
Preheat the oven to 190 degrees C, gas mark 5. Combine the polenta, baking powder, bicarbonate of soda and salt in a large mixing bowl. Melt 30g butter and add to the dry ingredients along with the eggs, buttermilk, milk, cheese and coriander. Mix lightly, then stir in ½ the green chilli and ½ the pepper.
Put the remaining 20g butter in a 23cm ovenproof frying pan, dish or cake tin and place in the oven for 2-3 minutes, until the butter sizzles. Immediately add the cornbread mixture, smoothing the top and pressing the remaining chilli and pepper into the surface. Bake for 35-40 minutes, until well risen, firm and golden. Rest in the pan for 10-15 minutes before slicing into wedges.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,370kJ/ 326kcals |
|---|---|
Fat | 13.1g |
Saturated Fat | 7.4g |
Carbohydrates | 41.2g |
Sugars | 4g |
Fibre | 0.9g |
Protein | 10.9g |
Salt | 1.2g |
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