Name: Polenta and capsicum bread
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Ingredients: 535 gram packet classic scone mix; 1/2 cup instant polenta (cornmeal); 1 cup grated pizza cheese; 2 75 gram cans diced capsicum, drained; 1 1/3 cup milk, approximately

Polenta and capsicum bread

Serves 8

Prep

15M

Cook

25M

Total

40M

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Ingredients

535 gram packet classic scone mix

1/2 cup instant polenta (cornmeal)

1 cup grated pizza cheese

2 75 gram cans diced capsicum, drained

1 1/3 cup milk, approximately

Method

1.Preheat oven to 200°C/180°C fan forced. Grease and line a 26x16cm (base measurement) slice pan with baking paper, extending paper at long sides for handles.

2.Combine scone mix and 1/3 cup of the polenta in a large bowl. Make a well at centre. Add 3/4 cup of the cheese, capsicum and stir in enough milk to make a soft sticky dough (you may need to add extra milk).

3.Using damp hands, press dough evenly over base of prepared pan; level surface. Sprinkle with remaining cheese and remaining polenta.

4.Bake for 20-25 minutes or until golden and cooked (bread will sound hollow when tapped). Stand in pan for 2 minutes; transfer to a wire rack to cool. Slice to serve.

You’ll find scone mix in the baking aisle. No slice pan? Line a 12-hole (1/3-cup) muffin tray with paper cases. Shape dough into 12 small balls; place in prepared holes. Bake for 12 minutes or until golden and cooked. You can use canned or bottled roasted capsicum; drain, then chop.
Note

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