meaning your’re in TROUBLE, as this is hard to stop eating!
Remember that time we made polenta? Then added aged cheddar? Then added… jalepeños!
Inspired by a loaf made by the brilliant baker Sarah Owens, it’s an awesome combo, I love the heat in the roasted jalepeño and hope you do too-it works really well with the creamy freshly milled Wild Hive Farm polenta and tangy aged cheddar from Jasper Hill in VT.
I don’t know about you but I am very excited about this flavor blast of a loaf!