Pic of Savoury pepper polenta cake

Savoury pepper polenta cake

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Vegetarian mains

Savoury pepper polenta cake

Side Serves 6 50 min
Serve this savoury polenta cake for dinner with some mixed roasted vegetables, greens or mushrooms braised in a little garlic and olive oil, or all three. You can also eat it cold for a picnic or lunch; try cutting it in half and spreading with cream cheese topped with salad leaves, like an open sandwich.


  • 150g self-raising flour
  • 175g polenta
  • 125g Cheddar cheese, grated (or use another hard mature-flavoured cheese)
  • 2 eggs
  • 250ml plain yoghurt
  • 125ml milk
  • 50g butter, melted
  • 1 red pepper, deseeded and finely chopped
  • 1-2 chillies, depending on strength, deseeded and finely chopped
  • salt and pepper


Prep time: 20 min
Cooking time: 30 min
  • Step 1

    Preheat oven to 200°C/Gas 6. Lightly butter a 20cm spring-form cake tin and line with baking parchment.
  • Step 2

    In a large bowl, combine the flour, polenta and cheese. Season well.
  • Step 3

    In another bowl, whisk together the eggs, yoghurt, milk and melted butter. Stir in the pepper and chilli.
  • Step 4

    Pour the wet mixture into the dry ingredients and stir until all are just combined.
  • Step 5

    Pour the mixture into the tin and bake in the oven for about 30 minutes, until set and an inserted skewer or cocktail stick comes out clean.
  • Step 6

    Remove from the oven and leave to cool slightly before taking out of the tin.

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