hot polenta bread
 
recipe by :michael chiarello 
serving size : 6 preparation time :0:00 
categories : 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
2 cup  all-purpose flour
1-1/2 cup  fine grind polenta
1 cup  asiago cheese -- grated
1/3 cup  green onion -- finely chopped
1/4 cup  granulated sugar
2 Tbsp  baking powder
2 tsp  baking soda
1-1/2 tsp  sea salt -- preferably gray salt
4   extra large eggs -- whisked
1-1/2 cup  buttermilk
1/2 cup  hot peppers alla padella -- recipe follows
1/4 lb.  unsalted butter -- melted
  hot peppers alla padella
2 Tbsp  extra-virgin olive oil
1 lb.  green bell peppers -- cut into 1" pieces
2   jalapenos -- sliced 1/8" thick
2 tsp  sea salt -- preferably gray salt
1 cup  fresh tomato puree -- *see note
 
preheat the oven to 350 degrees. generously butter a 9 by 13-inch 
baking dish. 
in a large bowl, stir the flour, polenta, cheese, green onion tops, sugar, 
baking powder, baking soda and salt. in another bowl, whisk together the 
eggs, buttermilk, hot sauce and melted butter. add the liquid ingredients 
to the dry ingredients and stir with a rubber spatula just until blended - 
do not over mix. 
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, then cut into squares and serve warm. 
 
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 30 minutes, to reduce the tomato juice and finish cooking the 
peppers. add additional salt, if needed. serve warm or room temperature 
 
notes : * peel, seed and puree 1 pound of ripe tomatoes in a food 
processor. 
 
 
* exported from mastercook * 
 
 
(ID: 75913) Mirror: rec.food.recipes: Sat, Sep 25, 2004


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