In a bowl, combine cold milk with yeast and stir.
Add in the sugar and salt and stir again. Crack in one large egg and combine.
Roughly mix in bread flour until dough is shaggy but workable then transfer to a lightly floured surface and knead for about 5 minutes until the dough is smooth and stretchy but still slightly tacky.
Transfer the dough into a buttered bowl, cover and set aside until doubled in size.
Once the dough has doubled, use a mixture of 50% polenta and 50% flour to lightly flour your work surface. Then tip out your dough.
Make sure the dough is well floured then use a floured cutter to cut out round english muffins. Transfer the rounds to sheet pan coated with polenta, then sprinkle the tops of the muffins with more polenta.
Set the muffins aside for another 20 minutes. Once the muffins have risen, place a heavy bottom pan on low heat and cook the muffins for about five minutes each side.