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Butter an 8×8 Pyrex dish. In a heavy bottomed saucepan, combine milk, cornmeal, and butter, and bring to a simmer, stirring constantly, over medium high heat. When mixture begins to simmer, add sugar, salt, and chives, and keep stirring until thick, about 15 minutes. Pour into prepared pan and allow to cool and thicken until thick enough to slice, about 3 hours.
Ingredients:For the Brownie Base4 ounces (1 cup) white rice flour2 ounces (1/2 cup) sweet rice flour1/2 cup cocoa powder1/2 teaspoon salt1/4 teaspoon xanthan gum8 ounces (2 sticks) butter, softened14 ounces (2 cups) granulated sugar4 large eggs2 teaspoons vanilla extractFor the Cheesecake Topping:8 ounces cream cheese, softened1/3 cup granulated sugar1 large eggRaspberry Swirl:1/3 cup raspberry jam
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Add the butter and peanut butter to a microwave-safe bowl and cook on High for 30 secs to melt. Remove from the microwave and stir thoroughly. Allow to cool slightly then add the egg and stir to combine. Grease with butter and line a second microwaveable round dish (about 15cm wide) with cling film. Tip…