This recipe is from the Summer/ Autumn edition of BaxterStorey’s recipe book ‘Dressed’, written by Gavin Roche and Daniel Waistell, who are development chefs at BaxterStorey.
Ingredients
- 200ml milk
- 20ml butter Melted
- 250g plain flour
- 250g polenta Fine
- 25g baking powder
- 10g salt
- 5g sugar
- 210g buttermilk
- 3 eggs
- 150g sweetcorn
- 1 bunch spring onions Chopped
- 100g feta cheese CrumbledTo garnish:
- 100g feta cheese Crumbled
- 2 green chillies Finely shredded
- 30g pumpkin seeds
- 50ml sweet chilli sauce
Method
- Add all dry goods together apart from garnish goods.
- Add all wet goods together and fold in the dry mix.
- Put 100g into each tulip case and sprinkle on the pumpkin seeds, feta and chillies.
- Cook at 180°C for 20mins. When cool glaze with a little sweet chilli.