This very traditional American recipe has added cheese and is delicious with our Smoky Chilli.  Most supermarkets stock polenta with the pasta.

Serves 6-8

Ingredients

• 140g/ 5oz plain flour (or strong bread flour for a denser texture)

• 140g/ 5oz cornmeal (polenta)

• 2 rounded tsp baking powder

• 1/2 tsp salt

• 2 eggs beaten

• 250ml/ 8floz milk

• 60ml/ 2floz ordinary cooking oil

• 160g/ 6oz cheddar, finely grated

Recipe

1. Heat the oven to 200 degrees. Line a 20cm/8 inch square cake tin.

2. Stir the flour, cornmeal, baking powder and salt together in a large bowl.

3. Mix the eggs, milk and oil and add to the dry mixture.

4. Stir in the cheese, then pour into the cake tin/ muffin cases.

5. Bake for 15-20 minutes, until a skewer inserted into the middle comes out clean.

6. Leave to cool slightly before cutting into squares and eating.

Cook's notes

• Any leftovers can be warmed up by wrapping in foil and heating in the oven for 10 minutes at 180 degrees.

• This quantity makes about 8 muffins, if you prefer this idea.