Recipe: Herb-Brushed Polenta Bread (using cornmeal) and Homemade Herb Brushes

HERB-BRUSHED POLENTA BREAD

"The herb brushes and garlic oil can be used to accentuate barbecued foods such as chicken, fish and steaks."

FOR THE BREAD:
6 1/2 tablespoons unsalted butter, plus extra for greasing
1 cup plus 2 tablespoons flour, plus extra for dusting
1 cup plus 2 tablespoons yellow cornmeal
1 3/4 tablespoons sugar
3 1/2 teaspoons baking powder
2 teaspoons salt
4 eggs, lightly beaten
1 cup plus 2 tablespoons buttermilk
4 1/2 tablespoons heavy whipping cream

FOR THE HERB BRUSHES (MAKES 6):
1 cup olive oil
6 cloves garlic, roughly chopped
4 branches bay, 6 to 8-inches long
4 sprigs rosemary, 6 to 8-inches long
4 sprigs sage, 6 to 8-inches long
4 sprigs savory, 6 to 8-inches long*
4 branches thyme, 6 to 8-inches long
4 sprigs tarragon, 6 to 8-inches long

TO MAKE THE BREAD:
Melt the butter and let it cool.

Meanwhile, butter a 2-pound loaf pan, line the bottom with greaseproof paper and dust the sides with flour, tapping out the excess. Preheat the oven to 400 degrees F.

In a medium bowl, combine the flour, cornmeal, sugar, baking powder and salt.

In another bowl, combine the eggs, buttermilk, cream and the cooled melted butter, stirring. Pour the egg mixture into the flour mixture and fold gently until just combined. Pour into the prepared pan.

Bake for 40 to 45 minutes until a metal skewer inserted in the center comes out clean. Allow to cool in the pan for 10 minutes. Loosen the sides with a small metal spatula or round-bladed knife and invert it onto a wire rack.

The loaf will freeze for up to 1 month wrapped in plastic wrap.

TO MAKE THE HERB BRUSHES:
Meanwhile, in a small saucepan, gently warm the 1 cup olive oil then remove from the heat and add the garlic. Set aside to infuse for 30 minutes.

Tie each variety of herb together securely at the base to resemble a wicker broom. Leave them to macerate in the garlic oil.

TO SERVE:
When the bread is cool, cut it into 1/2-inch slices. Dip one of the herb brushes into the garlic-flavored oil and use it to brush each side of three slices of bread. Repeat using the other herb brushes on the remaining bread.

Preheat the grill or broiler and lightly toast the oiled bread on both sides before serving. Use the garlic and flavored oil as a dip for the bread.

*Use either winter or summer savory - summer is milder.

SERVING SUGGESTION:
At the height of the tomato season, take a handful of cherry tomatoes, squeeze them in your hands and place over the slices of hot grilled polenta bread. Brush with olive oil and sprinkle with flaked or coarse salt.

Makes one 2-pound loaf
Source: The Lake House Cookbook by Trudie Styler and Joseph Sponzo