Polenta adds a gorgeous texture to these waffles, which are
perfect for breakfast or brunch - or dinner, or supper for that
matter. A spoonful of tangy tomato relish would round this off
100 gmfine polenta250 ml (1 cup)milk125 ml (1/2 cup)buttermilk1 egg, lightly beaten180 gmplain flour1¼ tspbaking powder½ tspsmoked paprika60 gmfinely grated vintage cheddar60 gmfinely grated Manchego2 tbspfinely chopped chives, plus extra to serveOlive oil, for greasing Thinly sliced leg ham and fried eggs, to serve
Bring 250ml water to the boil in a saucepan over medium-high heat, reduce heat to medium, and gradually add polenta, whisking continuously. Simmer, whisking continuously, until thick and polenta no longer tastes grainy (3-4 minutes). Remove from heat and whisk in milk. Transfer to a bowl to cool, then whisk in buttermilk and egg until smooth. Stir in flour, baking powder, paprika and a generous pinch of salt until smooth, then stir in cheeses and chives and season to taste.
Preheat oven to 180C. Heat a non-stick waffle iron until hot and lightly spray with oil. Add about ½ cup of waffle batter (exact amounts will depend on your waffle iron – refer to manufacturer’s instructions), spread evenly and cook until golden brown (5-6 minutes). Place on an oven tray lined with baking paper and keep warm in oven while you cook the remaining waffles. Serve hot topped with sliced ham, fried eggs and chives.