Polenta and vegetable bread

Recipes~Plus

Cooking time: Less than 60 minutes

Healthy options: Gluten free

Serves: 8

Type: Bread

Tools

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Ingredients

50g butter, melted
2 tablespoons olive oil
4 green onions, chopped
1⁄2 cup drained, diced roasted red capsicum
125g can corn kernels, drained
1⁄4 cup chopped pitted kalamata olives
2 eggs, lightly beaten
1 cup buttermilk
11⁄4 cups gluten-free self-raising flour
1 tablespoon caster sugar
2 teaspoons gluten-free baking powder
3⁄4 cup fine polenta
12 large cherry tomatoes, halved
1⁄2 –1 cup shredded tasty cheese

Preparation method

1. Preheat oven to 190°C/170°C fan forced. Grease a 22cm (base measurement) square cake pan.

2. Place butter, oil, onion, capsicum, corn, olives, eggs and buttermilk in a large bowl and mix to combine. Sift together flour, sugar, baking powder and 1⁄2 teaspoon salt; stir in polenta. Add to vegetable mixture and stir to combine. Spread evenly in pan.

3. Gently push tomatoes, cut-side up, into batter; sprinkle with cheese. Bake for 35-40 minutes until cooked when tested with a skewer. Cool bread for 10 minutes before cutting.

Delicious cold in lunchboxes, or serve warm with salad or steamed vegies and gluten-free mayonnaise.

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