Yes, there’s a little bit of time involved, however very little is active time. The reward is a taste incomparable to any commercially made product.While they are best eaten on the day of making, they toast beautifully 2-3 days later and freeze well. You will need to start this recipe a day ahead.
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Ingredients
Method
1.Place ½ cup of the polenta and the boiling water in the large bowl of an electric mixer; stir to combine. Stand for 5 minutes or until cooled slightly. Stir in buttermilk, vinegar, yeast and salt; add sifted flour. Return bowl to mixer fitted with a dough hook; mix on medium speed until a coarse dough forms. Add butter, in three batches, allowing each batch to be incorporated before adding the next. Mix for 8 minutes or until dough is smooth and sticky.
2.Turn dough onto a lightly floured surface; knead for 30 seconds with lightly floured hands. Place dough in a lightly oiled bowl, turn to coat; cover with plastic wrap. Refrigerate overnight for flavours to develop.
3.Remove dough from the fridge; stand for 2 hours or until warmed to room temperature. Punch down dough with your fist; turn onto a lightly floured surface. Divide dough into 16 portions (60g each); gently pat into 6.5cm (2¾in) muffin-shaped rounds.
4.Place remaining polenta in a small bowl; add muffins, one at a time, turning and pressing to coat lightly all over. Transfer muffins to trays; cover with a clean tea towel. Stand for 30 minutes.
5.Meanwhile, preheat oven to 160°C/325°F. Grease and line two oven trays with baking paper.
6.Heat a large, heavy-based frying pan, skillet or flat grill over low heat. Sprinkle muffins with extra polenta to coat evenly. In batches of four, carefully cook muffins, for 6 minutes each side or until very light golden and puffed. Increase heat to medium; cook, turning, for a further 3 minutes or until both sides are golden; transfer to oven trays. Wipe pan clean, reduce heat to low; repeat with remaining muffins and polenta.
7.Bake muffins in oven for 10 minutes or until cooked through and sound hollow when tapped. Serve immediately.
Best made on day of serving
Can be frozen for up to 2 months
Note
