Kuku sabzi, the Persian omeletteThank the world that Middle Eastern food is starting to push its way in front of the monotonous burger and chicken wing takeaways that occupy every main street in the land. I'm not talking about...
Bring back the quintessential Aussie burgerYou may have noticed that as the years go by, food is changing. The advent of processed food has only been around for roughly 75 years a mere speck of sand in the hourglass of food history....
Chocolate, coconut and banana breadGood old, ubiquitous banana bread. It's on every cafe menu from Toorak to Townsville and like most popular items, you can get some stellar ones and some truly diabolical ones. The price too, isn't...
Polenta, pancetta and cheese muffins
4 stars - based on 5 reviews
Photographer: Teny Aghamalian, Stylist: Louise Bickle
- 1 teaspoon olive oil
- 200g gluten-free pancetta, chopped finely
- 4 green onions, sliced thinly
- 1¼ cups (175g) gluten-free self-raising flour
- 1/3 cup (55g) polenta
- ¾ cup (75g) pizza cheese
- 2/3 cup (160ml) milk
- 2 eggs
- 60g butter, melted
Preheat oven to 200°C/180°C fan-forced. Line 12-hole (1/3-cup/80ml)
muffin pan with paper cases.
Heat oil in medium frying pan; cook pancetta, stirring, about 3 minutes
or until browned lightly. Add onion; cook, stirring, until soft. Cool.
Combine flour, polenta and ½ cup of the cheese in medium bowl; stir
in combined milk and eggs, melted butter and pancetta mixture.
Divide mixture among paper cases; sprinkle with remaining cheese.
Bake, in oven, about 20 minutes. Stand muffins in pan 5 minutes before
turning, top-side up, onto wire rack to cool.