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How to make Spicy spoonbread

Yield = 4
Prep time: 0:05
Cook time: 0:30
Total time: 0:35

Ingredients

  • 750ml (3 cups) milk
  • 170g (1 cup) instant polenta
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 60g butter, chopped
  • 4 eggs, whisked
  • 120g (1 1/2 cups) coarsely grated vintage cheddar
  • 2 tablespoons sliced jalapeños
  • Pan-fried chorizo, to serve
  • Fresh coriander sprigs, to serve
  • Lime wedges, to serve

Method

  • Step 1 Preheat oven to 200C/180C fan forced. Grease a 2L ovenproof frying pan.
  • Step 2 Bring the milk to the boil in a medium saucepan over medium-high heat. Whisk in polenta in a steady stream. Add the salt and stir for 3 minutes or until mixture is thick. Remove from heat and quickly stir in the butter.
  • Step 3 Working quickly, whisk 1⁄4 cup of the polenta mixture into the whisked eggs. Whisk egg mixture back into polenta. Stir in cheddar and jalapeños. Pour into prepared frying pan and smooth top. Bake for 25 minutes or until puffed. Top with pan-fried chorizo, coriander sprigs and lime wedges.