This cornbread can be sliced and toasted or baked until crisp on the edges or, as with this recipe, cut into wedges and placed in the baking pan when roasting small birds.
Photo: Marina Oliphant
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- 1 cup coarse polenta
- 1 tsp salt
- ½ tsp bicarb soda
- 1 egg
- 1 cup buttermilk
- 1 tsp finely chopped rosemary
- 2 tbsp freshly grated parmesan
Preheat oven to 220C.
Grease and line an 18cm square or round tin with baking paper. Mix polenta, salt and bicarb soda in a bowl. In a smaller bowl, whisk egg, buttermilk and rosemary together.
Pour buttermilk mix into polenta and stir only until combined. Spoon batter into tin, spreading it evenly. Scatter over parmesan cheese.
Bake until a knife inserted in centre comes out dry and clean, about 15 minutes. Cool in tin for a few minutes before turning out and cooling on a wire rack.