AT A GLANCE
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 perfectly.
|01||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.|
|02||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.|