Yield: 4 Servings
|½ cup||Self-raising flour|
|1 tablespoon||Castor sugar|
|½ teaspoon||Ground cumin|
|1 tablespoon||Chopped fresh parsley|
|1||Egg; lightly beaten|
|¾ ounce||Butter; melted|
Preheat oven to 400oF, lightly grease 4 pans. Sift polenta, flour, sugar & cumin into bowl. Stir in parsley, butter, egg & milk, stir until just combined. Spoon into pans and bake for about 25 mins or until lightly browned. Makes 4. Suitable to freeze.
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