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Ingredients
CORNBREAD
- polenta 50g
- plain flour 100g
- baking powder 1 tsp
- beaten egg 1
- whole milk 125ml
- natural yoghurt 50ml
- melted butter 25g
- grated mature cheddar 100g
- spring onions 5, chopped
SOUP
- olive oil
- butter
- onion 1, chopped
- celery stick 1, chopped
- garlic 2 cloves
- plum tomatoes 1 x 400g tin
- tomato purée 1 tbsp
- veg stock 500ml
- double cream 3 tbsp
- creamed horseradish 1 tbsp
Method
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Step 1
Heat the oven to 200C/fan 180C/gas 6. To make the cornbread, put the polenta, plain flour, baking powder, beaten egg, whole milk, natural yoghurt and melted butter in a bowl and beat together.
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Step 2
Stir in grated mature cheddar and chopped spring onions and season. Brush a non-stick 18cm square brownie tin with olive oil and pour in the batter. Bake for 25-30 minutes until golden.
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Step 3
To make the soup, soften the onion, celery stick and garlic in a knob of butter. Tip in the plum tomatoes, tomato purée and veg stock and season. Simmer for 15 minutes.
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Step 4
Add the double cream and creamed horseradish, then whizz with a stick blender until smooth. Serve sprinkled with extra chopped spring onions and the cornbread.
