Polenta Bread with a Duo of Delicious Dips

Polenta Corn Bread

  • 1 1/3 cups self-raising flour
  • 1 tsp baking soda, sifted
  • 1 1/2 cups fine polenta
  • 2 spring onions, finely sliced
  • 3/4 cup pitted green olives, finely chopped
  • 1 red chilli, seeded and chopped
  • 1/2 red capsicum, finely diced
  • 1 cup parmesan cheese, grated
  • 1 tsp salt
  • 1 cup milk
  • 2 eggs
  • 1/2 cup creme fraiche
  • 2 tbsp melted butter
  • 1/2 tsp Tabasco jalapeu00f1o hot sauce

Simonu2019s Smashing Pumpkin Dip

Moroccan Deluxe Nut Dukkah

Polenta Bread with a Duo of Delicious Dips

Polenta Bread Preheat the oven to 185°C. Mix dry ingredients in a large bowl and add olives, capsicum, spring onions, chilli, grated cheese and add a pinch of Murray River flake salt. In another bowl whisk the milk, eggs, crèmefraîche, melted butter and Tabasco jalapeño sauce.  Carefully mix into the dry ingredients. Place the mixture in a greased or lined loaf tin or 20cm-square cake tin.  Bake for 45 minutes or until the bread has risen and is firm to the touch.  Cool slightly and serve warm buttered slices.   Simon’s Smashing Pumpkin Dip Preheat oven to 190°C. Place the pumpkin onto a roasting tray and drizzle the oil over it. Place into the oven and cook for approximately 15 minutes or until very soft. Remove from the oven, place into a food processor then add the cream cheese, Simon Gault Home Cuisine Indian Seasoning and a pinch of flake salt. Purée until smooth, check the flavour and if you want a stronger Indian flavor simply add more seasoning to your liking.   Moroccan Deluxe Nut Dukkah Dry roast the nuts and sesame seeds in the oven at 180°C for 5 minutes. Allow to cool a bit then transfer to a food processor and blend with the Simon Gault Home Cuisine Moroccan Seasoning to a chunky crumb. Serve with my Polenta Bread and extra virgin olive oil.