Spinach And Ricotta Cornbread

"I did say I was addicted to corn flour bread... Here it is again. Perfect with ricotta and freshly squeezed orange juice!"
-- @malmsburykitchen

Recipe Intro From malmsburykitchen


400gm polenta (cornmeal)
500ml boiling water
1 teaspoon salt
1 cup of ricotta cheese
2 eggs
1/2 cup greek yogurt
1 1/2 teaspoons baking powder
125ml grapeseed oil
150gm baby spinach leaves

1. Grease a 28cm tart pan and preheat the oven to 200 degrees celsius.
2. In a large mixing bowl combine polenta and salt, and pour the boiling water over it.
3. Mix well, and set aside to cool for 10 minutes.
4. In a separate bowl, whisk the eggs and add the ricotta, greek yogurt, baking powder and grapeseed oil. Mix well.
5. Combine the two mixtures together and fold in the spinach leaves.
6. Pour the mixture into the prepared pan. Bake for 45 minutes or until golden.
Serve with greek yogurt.

@malmsburykitchen ‘s cornbread entices as a side with a hearty chili, stew or elevated mac and cheese for a casual dinner party. She shares the baking heritage she got from her mother—her Instagram will transport you!