Polenta is a traditional Italian grain made from ground corn. It can be cooked and baked in various ways, and when used in bread, it adds a delicately crisp texture and slightly sweet flavor. In this Polenta Bread and CreamyGorg® recipe, this tasty bread is elevated with the addition of BelGioioso CreamyGorg® Cheese. Preheating your cast-iron skillet is the trick to achieving a crunchy bottom crust and a moist, tender interior. The mild sweetness of the polenta beautifully complements the bold flavor of BelGioioso CreamyGorg® Cheese, and it’s so rich and soft that it practically spreads itself onto a slice of hot bread.
Polenta Bread and CreamyGorg®
Ingredients
- 6 tablespoons (84 grams) unsalted butter
- 2 cups (280 grams) yellow polenta or medium-grind plain cornmeal
- 1 1/4 cups (156 grams) all-purpose flour
- 1 tablespoon (15 grams) baking powder
- 1 1/2 teaspoons (4.5 grams) kosher salt
- 2 1/2 cups (600 grams) whole buttermilk
- 2 large eggs (100 grams), room temperature
- 1 tablespoon (21 grams) honey*
- 1 (8-ounce) container (226 grams) BelGioioso CreamyGorg® Cheese
Instructions
- Preheat oven to 425°F (220°C).
- In a 10-inch cast-iron skillet, place butter. Place skillet in oven until butter is melted and skillet is hot, about 5 minutes.
- In a large bowl, whisk together polenta or cornmeal, flour, baking powder, and salt.
- In a medium bowl, whisk together buttermilk, eggs, and honey. Carefully pour melted butter from hot skillet into buttermilk mixture; whisk well. Whisk buttermilk mixture into flour mixture until just combined. Carefully spread batter into hot skillet.
- Bake until a wooden pick inserted into center comes out clean, 25 to 27 minutes. Let cool in skillet on a wire rack for 10 minutes. Serve immediately with BelGioioso CreamyGorg® Cheese.
Notes
*Drizzle bread and cheese with a touch of honey for a sweeter flavor.
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