Ingredients

• 1 cup polenta
• 1 cup plain flour
• 1/2 tsp salt
• 1 tsp sugar
• 1 tbsp baking powder
• 1 cup mature cheddar, grated
• 1 tbsp fresh thyme
• 1 egg
• 1 cup whole milk
• 1 tbsp cider vinegar
• 1/3 cup olive oil + extra for drizzling
• 6 Padron peppers, quartered lengthways, deseeded for garnish
• Nob butter for skillet

Tools

• Titanium Chef Baker Black

Method

1. Pre-heat oven to 200ᵒC (400F) Gas 6
2. Place a 10-inch skillet (or a small metal roasting tray) in the oven to heat up.
3. Mix together all the dry ingredients, including two-thirds of the thyme, reserving the Padron peppers for later.
4. In a separate mixing bowl, whisk together all the wet ingredients, then combine the wet and dry mixes together and mix until smooth. It's more of a thick batter than dough.
5. Take the skillet out of the oven (careful – it’s hot!), drop the nob of butter into the pan and swirl around until melted, and then pour in the mixture. Scatter over the top the Padron peppers, sea salt and the remaining thyme, giving it a final drizzle of olive oil and pop it into the oven for 20 minutes or until a knife comes out clean. Leave to cool and enjoy. And don’t forget the butter if you want a sneaky piece before everyone else!