Corn Bread

This bread has a denser texture than the other breads given here and keeps well for a few days. It lends itself well to being served with red meats and hearty winter stews, being toasted with cheddar cheese or grilled with bacon or pancetta or made into crisp croutons rubbed with garlic and thrown into a salad. Use only fine-ground polenta in the dough or the texture will be quite gritty.