Level: Intermediate
Yield: 8 servings
Nutritional Analysis Per Serving (Serving Size: 1 of 8 servings)
- Calories: 536
- Total Fat: 24 g
- Saturated Fat: 12 g
- Carbohydrates: 63 g
- Dietary Fiber: 4 g
- Sugar: 12 g
- Protein: 18 g
- Cholesterol: 149 mg
- Sodium: 985 mg
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 chopped 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, beaten
- 1 1/2 cups buttermilk
- 1/4 pound unsalted butter, melted, plus extra for topping if not serving right away
- 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, sliced 1/8-inch thick
- 2 teaspoons sea salt, preferably gray salt, more if desired
- 1 cup fresh tomato puree (peel, seed, and blend 1 pound ripe tomatoes in a food processor)
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Instructions
- Preheat the oven to 350 degrees F.
- Generously grease a 9 by 13-inch baking dish; set aside. In a large bowl, combine the flour, polenta, cheese, scallions, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the eggs, buttermilk, and melted butter. Pour the wet ingredients into the dry ingredients and mix with a rubber spatula just until combined; avoid over-mixing.
- Stir in 3/4 cup Damn Hot Peppers, then add hot sauce to your liking. Pour the batter into the prepared pan and smooth the top with a spatula. Bake until the bread is golden and firm to the touch, about 35 minutes. Let cool slightly, then cut into squares and serve warm. If not serving right away, top 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 somewhat tender. Stir the bottom occasionally, adjusting the heat as needed to prevent browning. There should still be some liquid in the pan.
- Add the tomatoes, reduce the heat to a simmer and continue cooking for about 10 minutes, to reduce the tomato juice and finish cooking the peppers. Add more salt if needed. Use in the batter as directed.
