Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, cornbread with polenta. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Cornbread with polenta is one of the most well liked of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Cornbread with polenta is something that I’ve loved my entire life.
Put Polenta Cornbread in the rotation! I'm currently going through a polenta phase. I started making it in the rice cooker (I'll share soon) for breakfast on weekends and a few times during the week. A savoury cornbread recipe with loads of feta in it.
To get started with this recipe, we have to prepare a few components. You can cook cornbread with polenta using 7 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Cornbread with polenta:
- Make ready 120 g polenta
- Get 55 g all-purpose flour
- Get 150 g white cow's milk cheese
- Take 1 egg
- Make ready 1 teaspoon baking soda
- Make ready to taste Salt
- Take Water
In a bowl, mix flour, polenta, sugar, baking powder, and salt. I love polenta, grits, cornbread, anything corn. The measurements were spot on and loved the thyme with the corn. My one addition was to add fresh sage also, fresh from my own garden.
Instructions to make Cornbread with polenta:
- Preheat over to 200°C. Mix polenta, flour, baking soda and salt.
- Crumble the cheese with a fork and add to the mixture. You don't have to crumble it to very small pieces, it tastes better if there are bigger pieces of cheese in the mixture.
- Beat an egg and add it to the mixture. Mix everything and start adding water. I never measure water, I just add it untill the mixture is the right consistency. It shouldn't be thick but also not too runny, somewhere in between is the perfect consistency.
- Pour the mix onto the baking pan lined with parchment paper. Bake until you see the lovely yellowish-golden color. You can also check if the cornbread is ready by piercing it with a knife, if the knife comes out clean it means it's ready
- After you take it out from the oven cover it with a kitchen towel and let it cool for 10 minutes. Serve and enjoy!❤️
- P.S. I baked it in a small round baking pan and it made 4 portions. I added regular homemade cow's milk cheese, but you can add feta cheese. If you add feta, make sure that you add less salt because feta is quite salty. Also, you will probably need about 100g of feta because it's stronger than the regular cheese 😊
The measurements were spot on and loved the thyme with the corn. My one addition was to add fresh sage also, fresh from my own garden. A skillet of cornbread made with buttermilk and polenta is a skillet of happiness. Serve hot and eat warm, because as cornbread cools, it loses its magic. Well cornbread mix is mostly cornmeal, so it might work okay.
So that is going to wrap it up for this exceptional food cornbread with polenta recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
