Place the water in the saucepan and heat to 30C/86F.
Transfer to the measuring jug, whisk in the yeast and teaspoon of sugar and leave to stand for 10 minutes to activate the yeast.
Sift the flour and salt into the large mixing bowl, stir and make a well in the centre.
Add the yeast mixture and the oil.
Use your hands to bring everything together to a sticky dough.
Turn out onto a lightly floured work surface and knead for 10 minutes until silky and elastic.
Wash and dry the mixing bowl and lightly oil before placing the dough in it. Cover with clingfilm and leave to prove for an hour or until doubled in size.
Turn the dough out onto the lightly floured work surface and knock back.
Divide into 10 equal pieces and shape each one into a round and flatten with a rolling pin to about 1.5cm thick.
Dust both sides of the muffins with polenta – this gives a lovely texture to the crust – and leave to prove on a wooden board covered with the clean tea cloth for about half an hour or until doubled in size.
Heat the large, heavy frying pan or griddle over medium heat and grease very lightly with oil.
Griddle the muffins in batches so you don’t overcrowd the pan – I can usually fit about 4.
Lay the muffins in the pan, cook for a minute or two, then turn over gently.
Cook slowly for 10-12 minutes, turning every now and then. You may need to adjust the heat if they seem to be colouring too fast or not fast enough.
Transfer each cooked batch to the cooling rack and allow to cool a little.
Serve warm, cut in half horizontally and spread with butter and jam. You can also cool the muffins to room temperature, cut in half and toast them, preferably with a toasting fork in front of the fire.
