Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Makes: 6 Servings

2 cups all-purpose flour
1 1/2 cups fine grind polenta
1 cup grated Asiago cheese
1/3 cup finely sliced scallion greens
1/4 cup granulated sugar
2 tablespoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons sea salt, preferably gray salt
4 extra large eggs, whisked
1 1/2 cups buttermilk
1/2 cup Hot Peppers Alla Padella, recipe follows
1/4 pound unsalted butter, melted

Preheat the oven to 350 degrees. Generously butter a 9 by 13-inch baking dish.

In a large bowl, stir the flour, polenta, cheese, green onion tops, sugar, baking powder, baking soda and salt. In another bowl, whisk together the eggs, buttermilk, hot sauce and melted butter. Add the liquid ingredients to the dry ingredients and stir with a rubber spatula just until blended – do not over mix.

Transfer the batter to the prepared pan and level it with a rubber spatula. Bake until the bread is golden brown and firm to the touch, about 35 minutes. Cool briefly, then cut into squares and serve warm.

Hot Peppers Alla Padella:
2 tablespoons extra-virgin olive oil
1 pound green bell peppers, halved, seeded and cut into 1-inch pieces
2 jalapenos, cut into 1/8-inch slices
2 teaspoons sea salt, preferably gray salt, more if needed
1 cup fresh tomato puree (peel, seed and puree 1 pound ripe tomatoes in a food processor)

In a non-reactive saucepan, heat the olive oil. When the oil is hot add the bell peppers, jalapenos and sea salt. Cook over medium high heat for about 15 minutes or until the peppers are partially tender. Stir the bottom from time to time, adjusting the heat as necessary so that they don't brown. There will still be some liquid left in the pot.

Add the tomatoes, lower the heat to a simmer and continue cooking for about 30 minutes, to reduce the tomato juice and finish cooking the peppers. Add additional salt, if needed. Serve warm or room temperature.