Mix together 280 g polenta, 80 g plain flour and 2 tsp bicarbonate of soda in a bowl. Season with salt
and freshly ground black pepper and a handful of grated parmesan cheese. In another bowl, mix together
a large egg, 150 ml milk, 420 ml natural yogurt or buttermilk and some chopped jalapeno peppers from a jar.
Add the liquid to the dry ingredients, mixing gently, and pour into a greased 25cm x 16cm baking tin.
Bake in a 190°C oven for 30 minutes, until golden and a sharp knife comes out clean when poked into the centre.
Sprinkle the top with more grated parmesan cheese and bake for another 5 minutes. Serve warm, cut into squares.