Cheese, zucchini and corn loaf

1.Preheat oven to 190C°/170°C fan forced. Grease and line a 19x9cm (base measurement) loaf pan with baking paper, extending paper at long sides for handles.

2.Sift flour and cayenne pepper into a large bowl; stir in polenta.

3.Whisk eggs and milk in a medium jug. Pour into polenta mixture: stir until just combined. Fold in zucchini and cheese until combined; season with salt.

4.Spoon mixture into prepared pan: smooth surface. Sprinkle with sesame seeds.

5.Bake for 35-40 minutes or until loaf is golden brown and a skewer inserted at centre comes out clean. Remove from oven: stand for 5 minutes, then lift onto a wire rack to cool. Slice to serve.