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Michael Chiarello's polenta bread has a slightly tangy flavor — the result of adding buttermilk to the mix.

Ingredients:

Serves 12

Unsalted butter for the baking dish
2 cups all-purpose flour
1-1/2 cups fine polenta
1 cup grated Asiago cheese
1/3-cup finely sliced scallion greens
1/4-cup sugar
2 Tbs. baking powder
2 tsp. baking soda
1-1/2 tsp. sea salt, preferably Gray salt
4 extra-large eggs, lightly beaten
1-1/2 cups buttermilk
1/2-cup finely minced Damn Hot Peppers (see recipe for Damn Hot Peppers alla Padella)
1/2-cup salted butter, melted

Directions:

1. Preheat the oven to 350 degrees F.
   
2. Generously butter a 9"x13" baking dish.
   
3. In a large bowl, stir together the flour, polenta, cheese, scallions, sugar, baking powder, baking soda and salt.
   
4. In another bowl, whisk together the eggs, buttermilk, Damn Hot Peppers and melted butter.
   
5. Add the liquid ingredients to the dry ingredients and stir with a rubber spatula just until blended; do not overmix.
   
6. Transfer the batter to the prepared pan and level it. Bake until the bread is golden-brown and firm to the touch, about 35 minutes.
   
7. Cool briefly, then cut into squares and serve warm.