Polenta is widely used in Italian cooking. Here it’s combined with sunflower seeds to make a soft, airy bread that’s great served in summer with light meals.
Grease a baking sheet and line with baking paper.
1. Mix the polenta and 250ml (1c) of the water in a small saucepan and slowly bring to a boil, stirring continuously. Reduce the heat and simmer with the lid on for 2-3 minutes. Set aside until it’s cool to the touch.