1 cup self-raising flour
1 cup fine polenta
½ tsp sea salt flakes
½ cup finely grated parmesan
2 cups milk
⅓ cup finely chopped fresh coriander
1 egg, lightly beaten
2 tbsp vegetable oil
- 1 Line a 12-hole muffin pan (¹⁄³-cup capacity) with muffin cases.
- Combine flour, polenta, salt and half the cheese in a large bowl. Add milk, coriander, egg and oil. Stir to combine. (Mixture will look very wet.) Divide evenly among muffin cases (about ¼ cup per case). Sprinkle with remaining cheese.
- Cook in a moderate oven (180C) for 30 minutes, or until golden brown. Stand in pan for 5 minutes. Transfer to a wire rack to cool.