Sunday, September 19
I've got a bunch of magazines to go through and read
My hall closet and my pantry are at the point where I wince every time I open them (not good!)
I'll need some necessary down-time before the school holidays start next week! (Queenslanders you're already on holidays I think?)
Oh, and it's mine and hubby's wedding anniversary tomorrow!
and of course, I need to bake, I mean I need to bake!
This week's baking project is inspired by an American friend of mine Cherie. Not Sherry. As in the french Cherie - meaning dear/darling. She makes a mean corn bread that's if you ask me a bit too moorish. Whenever she brings it to playgroup I am the one hovering over the warm tin. It's terrible Muriel.
So this bread is best warm, straight out of the oven. It's quick to make too - no yeast/rising etc, just whack it together in a bowl, bake it, eat it. Fabulous. Make it when you're making/heating up your soup.
2 cups polenta or corn meal
1 1/2 cups plain flour
3 1/2 tsp baking powder
1 tsp salt
1 1/2 cups grated tasty cheese
1 tsp paprika
1 tsp dried chives
1 tsp dried thyme
1 small red onion, diced finely
2 - 2 1/2 cups milk
Preheat oven to 180 degrees c
Grease a loaf tin liberally and dust with polenta. If making muffins, place large muffin cases on baking tray.
In a large mixing bowl mix polenta, flour, baking powder, salt. Combine well.
Add cheese, paprika, chives, thyme and onion. Once again, combine well with a spoon or fork.
Add milk, one cup at a time until the mixture is a sloppy yet lumpy almost consistency.
Pour into loaf tin or muffin cases.
Bake for 25 minutes on a mid to high oven shelf. Cool in tin, turn out and slice - lash with butter, go on, I now you want to.
If you baked muffins, serve them with your soup directly, great to freeze and take to work with soup for lunch.
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