Skillet Polenta Bread
Long Hot Peppers, Pecorino Romano PDO, Honey, Black Pepper
Chef Dave Rizo of Rose Marie | Brooklyn, NY
Adapted by StarChefs | November 2025 | Photo: Alexander Zeren
INGREDIENTS
1 cup polenta
1 cup all-purpose flour
½ cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon kosher salt
1½ cups buttermilk
⅓ cup grated Pecorino Romano PDO
⅓ cup diced long hot peppers
¼ cup olive oil
Honey
Ground black pepper
METHOD
Heat oven to 425°F. In a mixing bowl, combine polenta, flour, sugar, baking soda, baking powder, and salt. Create a well in the middle of the mixture and slowly stream in buttermilk, whisking until fully combined. Fold in Pecorino Romano PDO, peppers, and olive oil. Set aside. In an 8-inch cast iron pan over medium-high flame, heat 1 tablespoon olive oil. Add polenta batter. Place in oven and bake 20 minutes, or until desired doneness is achieved. Let cool 5 minutes. Drizzle with honey. Season with black pepper and additional grated Pecorino Romano PDO.
