Ingredients
Method
1.Gently warm the milk until lukewarm. Transfer to a large mixing bowl. Stir in the sugar and sprinkle on the yeast. Set aside for 10 minutes until frothy.
2.Add the butter, 2½ cups flour and the sea salt, then mix with a knife until it comes together. Turn onto a floured bench and knead until it forms a soft, elastic dough. Add more flour as you go, if needed.
3.Grease the mixing bowl and put in the dough. Set aside in a warm place until doubled in size – about 1 hour.
4.Gently knock back dough and roll out on a lightly floured surface to about 2-3cm-thick. Using a round cookie cutter or thin-rimmed glass, cut into 8-10cm circles.
5.Line a tray with baking paper and sprinkle with the polenta. Transfer the muffins to the tray and sprinkle over a little more polenta. Cover with a light tea towel and leave in a warm place for a second rising – 45-60 minutes ought to do it.
6.Heat a heavy pan to medium. In batches, lightly brown the muffins on both sides. Turn them gently to maintain some puffiness. Transfer the browned muffins back to the baking tray bake at 180°C for 15 minutes. Cool on a wire rack.
7.When ready to eat, split with a fork and lightly toast the cut side before buttering. Fill with crispy bacon, fried eggs, sprigs of parsley and your favourite chutney. Eat up!
