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Sweetcorn & Rosemary Polenta Bread
Ingredients
- 1 tbsp extra-virgin olive oil
- 60g parmesan cheese, weighed then grated
- 1/4 cup cream
- 2 cobs sweetcorn
- 2 cups coarse polenta (cornmeal)
- 2 tsp salt
- 1 tsp bicarbonate of soda (baking soda)
- 6 x 3cm rosemary stalks, leaves separated and finely chopped
- 2 cups buttermilk
- 2 eggs
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