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.