Damn Hot Polenta Bread

Name: Damn Hot Polenta Bread
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 8 servings
Cuisine: american
Ingredients: 2 cups all-purpose flour; 1 1/2 cups fine grind polenta; 1 cup grated Asiago cheese; 1/3 cup finely sliced scallion greens; 1/4 cup granulated sugar; 2 tablespoons baking powder; 2 teaspoons baking soda; 1 1/2 teaspoons sea salt, preferably gray salt; 4 extra large eggs, whisked; 1 1/2 cups buttermilk; 1/4 pound unsalted butter, melted, plus more to cover if not serving immediately; 1/2 cup Damn Hot Peppers, recipe follows; Hot sauce, to taste; 2 tablespoons extra-virgin olive oil; 1 pound green bell peppers, halved, seeded and cut into 1-inch pieces; 2 jalapenos, cut into 1/8-inch slices; 2 teaspoons sea salt, preferably gray salt, more if needed; 1 cup fresh tomato puree (peel, seed, and puree 1 pound ripe tomatoes in a food processor)

Recipe courtesy of Michael Chiarello

Show: Easy Entertaining with Michael Chiarello

Episode: Seafood Boil

Damn Hot Polenta Bread

0 Reviews

Level: Intermediate
Yield: 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

536

Total Fat

24

Saturated Fat

12

Carbohydrates

63

Dietary Fiber

4

Sugar

12

Protein

18

Cholesterol

149

Sodium

985

Total: 1 hr 45 min
Prep: 30 min
Inactive: 15 min
Cook: 1 hr

Level: Intermediate
Yield: 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

536

Total Fat

24

Saturated Fat

12

Carbohydrates

63

Dietary Fiber

4

Sugar

12

Protein

18

Cholesterol

149

Sodium

985

Total: 1 hr 45 min
Prep: 30 min
Inactive: 15 min
Cook: 1 hr

Ingredients

2 cups all-purpose flour

1 1/2 cups fine grind polenta

1 cup grated Asiago cheese

1/3 cup finely sliced scallion greens

1/4 cup granulated sugar

2 tablespoons baking powder

2 teaspoons baking soda

1 1/2 teaspoons sea salt, preferably gray salt

4 extra large eggs, whisked

1 1/2 cups buttermilk

1/4 pound unsalted butter, melted, plus more to cover if not serving immediately

1/2 cup Damn Hot Peppers, recipe follows

Hot sauce, to taste

Damn Hot Peppers Alla Padella:

2 tablespoons extra-virgin olive oil

1 pound green bell peppers, halved, seeded and cut into 1-inch pieces

2 jalapenos, cut into 1/8-inch slices

2 teaspoons sea salt, preferably gray salt, more if needed

1 cup fresh tomato puree (peel, seed, and puree 1 pound ripe tomatoes in a food processor)

Directions

Preheat the oven to 350 degrees F.
Generously butter a 9 by 13-inch baking dish; set aside. In a large bowl, stir the flour, polenta, cheese, scallions, sugar, baking powder, baking, soda and salt. In another bowl, whisk together the eggs, buttermilk, and melted butter. Add the liquid ingredients to the dry ingredients and stir with a rubber spatula just until blended; do not over-mix.
Add 3/4 cup Damn Hot Peppers and then stir in hot sauce, to taste. Transfer the batter to the prepared pan and level it with a rubber spatula. Bake until the bread is golden brown and firm to the touch, about 35 minutes. Cool briefly and then cut into squares and serve warm. If not serving immediately, cover with more melted butter to keep moist overnight.

Damn Hot Peppers Alla Padella:

In a non-reactive saucepan, heat the olive oil. When the oil is hot add the bell peppers, jalapenos and sea salt. Cook over medium high heat for about 15 minutes or until the peppers are partially tender. Stir the bottom from time to time, adjusting the heat as necessary so that they don't brown. There will still be some liquid left in the pot.
Add the tomatoes, lower the heat to a simmer and continue cooking for about 10 minutes, to reduce the tomato juice and finish cooking the peppers. Add additional salt, if needed. Add to batter as directed.

Damn Hot Polenta Bread

Damn Hot Polenta Bread

Damn Hot Peppers Alla Padella:

Damn Hot Peppers Alla Padella:

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