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FOOD 14 | SUNDAY • 2 JUNE 2019 maltatoday • 40g olive oil • 150g cornmeal / polenta • 150g plain flour • 2tsp baking powder • 1tsp baking soda • 1tbsp sugar • ½ tsp salt • 6 eggs • 300g milk • 3 spring onions • 3 chili • Fresh cream, as needed • 2 cloves garlic • 2 sticks celery 1. Mix the cornmeal, flour, baking powder, sugar, salt and baking soda and place them into a mixing bowl. 2. In a separate mixing bowl, whisk together the milk and the eggs, chop the chilli and the spring onion into small cubes and add them to the mix. 3. Mix together the wet mixture and dry mixture till they are well incorporated, slowly drizzle in the olive oil and whisk to combine. 4. Line a bread tin with baking paper and pour the mixture inside. 5. Bake the mix for 25-30minutes at 180°C. 6. Add the fresh cream, celery and garlic to the blender and blend till it begins to separate. When the butter separates lift it out and squeeze out any excess water. 7. Remove the bread from the oven and let it cool. Serve the bread with garlic butter or chilli con carne. Polenta bread with garlic butter CHARLES GRECH Bin 2 Shiraz Mataro 2014 Penfolds, Australia Bin 2 Shiraz Mataro is a classic Penfolds wine, steeped in nineteenth-century tradition. Typically it is a generous medium-bodied wine based on shiraz, but shot with the aromatics and muscular strength of mataro. It's best to drink early, but like many of Penfolds reds can last the distance in the cellar. Bouquet: Scents of black olive and dark black cherry laced with mixed spices/herbs, Dark chocolate notes and a skerrick of liquorice. Palate: Mataro's green tea-leaf characters immediately apparent, as is Mataro's inky/ rubbly palate imprint. Grainy/particulate/powdery tannins throughout. Ditto, barely perceptible oak (some vanillin, crushed biscotti f lavours). Evocative Shiraz fruits and savouriness dominate the mid-palate. Refreshingly medium-bodied, enticingly textured. Food Affinities: veal, roast chicken, planked salmon. Exclusively imported by Charles Grech & Co Ltd Valley Road, Birkikara T: 21 444 400 Fine quality Italian wines of tradition Irpina. Donnachiara, winery located in Montefalcione (Avellino), with its vineyards that stretch along the hills typical of the Irpinia, produces white wines and red wines of high quality including Greco di Tufo, Fiano di Avellino, Taurasi DOCG but also sparkling like Santè Falanghina. Soft crushing of the selected grapes and after that cold decanting of the must fermentation at 57-60°F in steel vats for 15 days. Malolatic fermentation is not done. Full expression of it's territory, the heart of Greco di tufo, with a specific attention to all the factors of maturation of it's aroma's. Nose: Offers fruity flavours of pear, apricot, pineapple and citrus Palate: Smooth, elegant and structured, with good freshness and a great persistence that confirms and amplifies the olfactory sensations. Food Affinities: Perfect with all seafood, pasta with light sauces , white meats and herb cheeses Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T: 2144 4400 Donnachiara Greco di Tufo: DONNACHIARA Keith Abela Gourmet Today and Mediterranean Culinary Academy Ingredients Method Cornmeal is the basis for Keith's Italian- inspired recipe that's best served warm with melted garlic butter Serves 3 This recipe first appeared on Gourmet Today, May 2019 Tune in to Gourmet Today TV on Thursdays at 6.30pm on TVM