Polenta and Rosemary Bread with Fresh Sweet Corn

Ingredients

Serves 8 as a snack

1 tablespoon extra virgin olive oil (evoo)
60g parmesan
¼ cup cream
2 cobs sweet corn
2 cups coarse polenta
2 teaspoon salt
1 teaspoon bi-carb soda
6 x 3 stalks rosemary
2 cups buttermilk
2 eggs

Method

Preheat the oven to 220C. Measure the oil into a small bowl, then use a pastry brush to lightly grease the base and sides of the baking dish. Line the bottom of the baking dish with paper.

Grate the parmesan and combine with the cream in a bowl.

Put the polenta, salt and bicarbonate of soda in a large bowl and mix well. Cut the kernels of corn from the cob. Add the corn kernels to this mixture.

Strip the needles of rosemary from the stalks and chop finely.
Put the rosemary, buttermilk and eggs into a medium bowl and whisk well.

Make a well in the polenta and tip in the buttermilk/egg mixture. Use a wooden spoon to mix well and form a batter. Tip or spoon the batter into the prepared dish.

Spread the parmesan/cream mixture over the batter.

Bake for 30 minutes. Test by inserting a skewer. The polenta bread will be cooked if the skewer comes out dry and clean.

Remove the bread from oven and allow to cool in the dish for at least 10 minutes, then turn onto a wire rack. Cut the bread into slices and serve toasted or as is with butter.