Stephanie Alexander’s recipe for Polenta bread sounds wonderful, but I didn’t have any cream and I used whey instead of buttermilk. I also disregarded her advice and made it with rosemary and ate it with honey!
Preheat oven to 220′C. Brush a shallow tin generously with olive oil. In a bowl whisk a large egg with 2 cups of whey (or buttermilk) and 2 teaspoons of freshly minced rosemary. Pour this mixture into 2 cups of polenta with 1 teaspoon each of salt and bi-carbonate of soda. Stir only until combined then spoon the batter into the tin, spreading it evenly. Bake for about 20 minutes until a knife inserted into the centre comes out dry and clean. Cool in the tin for 5 minutes before turning out onto a wire rack. This bread is also good toasted.
michelle picker cooks 
so, it’s early morning here, I am on my way to work and had no breakfast.. now I am hungry!!
how can you do that to me?! 😉