Meat-free – Mini Cornbreads topped with Roasted Courgettes Recipe

Makes

Ingredients

For the cornbread:

150g fine ground polenta/cornmeal
30g gluten-free self-raising flour
1tsp bicarbonate of soda
1tsp hot paprika
185ml buttermilk
5tbsp butter, melted
2tsp honey mustard
1tbsp finely chopped fresh tarragon, plus extra to garnish
1 egg, beaten
Sea salt and freshly ground black pepper

For the topping:

6 baby courgettes
Olive oil, to drizzle
Sea salt
150ml crème fraiche

Method

1. Preheat your oven to 190˚C/375˚F, gas mark 5.

2. Cut the ends off each courgette, then cut in half lengthways and in half again crossways. Place in a roasting pan, drizzle with a little olive oil and sprinkle with sea salt. Bake for 10-15 minutes until they start to caramelise, but are still firm enough to hold their shape. Set aside to cool but leave the oven on.

3. Mix together the polenta, flour and bicarbonate of soda, then stir in hot paprika. In a separate bowl, whisk together the buttermilk, 50g/3tbsp of the melted butter, the honey mustard, chopped tarragon, an egg and season. Add to the dry ingredients and mix everything together. Pour the mixture into the prepared cake tin and level the surface with a spatula. Bake for 25-30 minutes, until the loaf is lightly golden brown on top.

4. Remove from the oven and brush the top the remaining melted butter, then sprinkle with more sea salt.

5. When you are ready to serve, cut the loaf into 24 small squares. Top each with a small spoonful of crème fraiche, a piece of roasted courgette and some tarragon.

Recipe courtesy of Gluten-Free Christmas by Hannah Miles, published by Ryland, Peters & Small

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