Sweet potato gumbo with cornbread muffins

Ingredients

• 225g/8oz polenta
• 2 tsp baking powder
• Pinch bicarbonate of soda
• 115g/4oz plain flour
• 125ml/4½fl oz milk
• 2 free-range eggs, beaten
• 300g/10½oz canned creamed corn
• 2 birds'-eye chillies, finely chopped
• 2 tbsp vegetable oil
• 1 red onion, peeled, finely chopped
• 2 celery stalks, trimmed, finely chopped
• 2 red chillies, finely chopped
• 2 garlic cloves, peeled, finely chopped
• 1 tsp salt
• 1 tsp dried thyme
• 1 tsp cayenne pepper
• 1 tsp dried oregano
• 1 tsp white pepper
• 1 bay leaf
• 150ml/5½fl oz vegetable stock
• 440g/1lb canned chopped tomatoes
• 24 ladies' fingers (okra)
• 400g/14oz sweet potato, peeled, cut into cubes
• 100g/3½oz cabbage, very finely shredded
• 100g/3½oz butter, to serve

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