Preparation time: 20 mins
Cooking time: 20 mins
Makes 12

Melted butter, for greasing
1½ cups polenta
1 cup self-raising flour, sifted
½ cup walnuts, roughly chopped
2 eggs, lightly beaten
2 cups buttermilk
Freshly ground pepper
100g goat’s cheese, crumbled

1 Preheat oven to 180ºC. Brush a 12-hole x ½-cup muffin tin with melted butter. Combine the polenta, flour and walnuts in a large bowl.

2 Add the eggs and buttermilk. Mix until just combined. Season with pepper. Fold in the goat’s cheese.

3 Spoon the mixture into the muffin tin. Bake for 20 minutes or until a skewer inserted in the centre comes out clean.

Photos by Chris L Jones