HOME FLIP		SPICY POLENTA BREAD INGREDIENTS 1 cup polenta 1 cup wholemeal self-raising flour (or unbleached white flour) 2 cloves garlic, crushed 2 small dried red chilis, sliced finely (or 2-3 teaspoons dried chili seeds) 50 grams fetta, chopped/crumbled into small bits 1 cup corn 1 tablespoon olive oil 1 egg, beaten 1 ¼ cups soy/milk/water ½ cup fresh coriander, chopped salt and pepper METHOD Preheat oven to 220 degrees C. Sift polenta and flour into a mixing bowl. Combine garlic, chilis, corn and fetta in a bowl and mix well. Drizzle a little olive oil over garlic and chili mixture and stir again. Add to polenta mixture and stir so it is well combined. Add egg and liquid and mix well. Add coriander and salt and pepper to taste and mix again. Line and grease a loaf tin. Transfer mixture to loaf tin and cook in 220 degree oven for 10 minutes. Cook for a further 30-25 mins on 200 degrees or until golden brown. Test with a skewer. Serve warm with soup, or as an afternoon snack. After a day, toast the slices and drizzle with a little olive oil if it has dried out. NOTES: You can add any finely chopped veggies to the main mixture ie., peas and potato, capsicum and zucchini...