Polenta Bread with Creamy Gorg®

Ingredients

6 Tbsp. (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 Tbsp. (15 grams) baking powder
1 1/2 tsp. (4.5 grams) kosher salt
2 1/2 cups (600 grams) whole buttermilk
2 large eggs (100 grams), room temperature
1 Tbsp. (21 grams) honey*
1 (8-oz.) container (226 grams) BelGioioso CreamyGorg® cheese

Directions

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 butterfrom 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 CreamyGorg® cheese.

*Drizzle bread and cheese with a touch of honey for a sweeter flavor.