25g (1oz) unsalted butter
2tsp caster sugar
300ml (½pt) whole milk
1 x 7g sachet dried yeast
450g (1lb 2oz) strong-white flour
A pinch of sea salt
50g (1¾oz) dry polenta
Put the butter and sugar in a small saucepan and heat gently until the butter has melted. Remove from the heat and pour in the milk. Whisk in the yeast and set aside.
Pour the flour and salt into the bowl of an electric mixer fitted with a dough hook and set the machine on its second lowest setting. Gradually pour in the milk and yeast mixture until fully combined and mix for 10 minutes. Turn the dough out into a large clean bowl, cover with clingfilm and leave to rise in a warm place for 30 minutes.
Sprinkle the work surface with half of the polenta and turn out the dough. Using your hands, gently flatten the dough into a large rectangle, roughly 1.5cm (¾in) thick, and dust the top with the remaining polenta. Use an 8cm (3¼in) round cutter to cut out 8 circles of dough, re-rolling the scraps if needed. Space the muffins out evenly on a large non-stick baking tray and leave to rise for 20 minutes.
Heat a large frying pan over a medium-high heat and cook the muffins (you may need to do this in batches) for 10-12 minutes, turning occasionally, until risen and golden. Serve warm, cut in half and spread with butter.
If you leave them to cool, cut them in half and toast until golden before spreading with butter or topping with a poached egg and hollandaise sauce or with bacon, cheese and a fried egg
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