Sift the flour, polenta, salt, baking powder and soda, sugar and coriander seeds together.
In a large bowl, whisk together the yoghurt, 4 tablespoons of cold water, the olive oil, egg and garlic. Mix in the spring onions, basil, mushrooms and cheese, then mix in the polenta mixture. Leave to rest for 20 minutes.
As soon as all are ready, on a bed of leaves and garnished with slices of radish and shiitake mushrooms if you like.
© 2007 Peter Gordon. All rights reserved.