This cheese-enriched cornbread is a great addition to the supra table but is delicious alone too. It’s quick and easy to make and can be adapted to include your favourite cheeses. In Georgia freshly made cow’s milk cheese is used, with some added sulguni on top, but firm pizza mozzarella works well too. Make it in a heavy skillet or baking pan.
In the bowl of a food processor, blend the yogurt with the egg, butter and cheddar until smooth. Add the polenta and baking soda and process again.
Spoon the mixture into the centre of the skillet, patting it evenly into a disc but leaving a
Dot the top of the disc with the mozzarella, patting it lightly into the polenta mixture.
Serve in wedges from the pan or transfer the corn-bread to a platter before cutting. It’s best eaten piping hot.
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