Heat oven to 425°F 218ºCIn a bowl mix together the dry ingredients. Stir well with a fork. In a separate bowl, whisk together the wet ingredients. Mix the wet ingredients into the dry ingredients, stir just to combine. If using a muffin tin: Using a brush, lightly oil a muffin tin with olive oil. Spoon the batter into the muffin tin, filling them about ¾ full. Place in the oven and bake for 15 to 20 minutes, or until a toothpick comes out clean when inserted into the center of the muffin. If using a Cast Iron Skillet: Coat the skillet with olive oil or ghee. Place the skillet in the oven as it heats. Once hot, pour the batter into the skillet (if full sized) or spoon the batter into individual mini-skillets. Cook 20 - 25 minutes for a large skillet, 15 - 20 for mini. If using an 8 x 8 glass baking dish: Reduce oven temperature to 400ºF 204ºC. Coat the baking dish with ghee, olive oil, or cooking spray. Cook for 25 minutes, check for doneness with a toothpick. If not cooked cook for another 5 minutes or so. Serve hot.
LindySez:If you don't have any polenta, use fine cornmeal in its place.Muffin tin and cash iron skillet use the same cooking times and temperature.If using an 8 x 8 pyrex or glass baking dish, lower the oven heat to 400ºF 204ºC and check for doneness after 25 minutes.