Cornbread with Fresh Goat’s Cheese

Name: Cornbread with Fresh Goat’s Cheese
Cuisine: American
Ingredients: 50 g (1¾ oz ) unsalted butter, melted, plus extra for greasing; 100 g (3½ oz ) yellow coarse polenta flour or cornmeal; 1–2 red chillies, seeded and finely chopped; Scant 1 tsp salt; 100 g (3½ oz ) yellow coarse polenta flour or cornmeal; 100 g (3½ oz ) unbleached plain flour; 1 tbsp baking powder; 225 ml (8 fl oz ) full-fat milk; 1 organic free-range egg; 100–125 g (3½-4½ oz ) Caprini or other soft fresh goat’s cheese, roughly chopped; 100–125 g (3½-4½ oz ) Caprini or other soft fresh goat’s cheese, roughly chopped; Small handful of fresh basil or coriander, finely chopped; Small handful of fresh basil or coriander, finely chopped

Preparation info

Makes about
10–12
pieces

Difficulty
Easy

Appears in

Cheese

By Patricia Michelson

Published 2010

About

I love to use polenta with the husk intact to give a coarser texture to the bread. This is a lovely accompaniment to pumpkin soup or to serve with a simple side salad.

Ingredients

50 g (1¾ oz ) unsalted butter, melted, plus extra for greasing
225 ml (8</

Americas
United States
Bread
Vegetarian

Method

Preheat the oven to 220°C/425°F/Gas 7. Grease and line the base of a 25 cm (10 in) square baking tin. Pour the milk into a jug and whisk in the egg; set aside.
In a mixing bowl, sift in the flour, baking powder, salt and polenta, then make a well in th