Polenta, Rosemary and Parmesan

No sourdough or yeast. A quick savoury loaf made with coarse polenta, sweet corn kernels, rosemary and grated parmesan. It is really good with a just a bit of butter.

I had to adjust the original recipe (http://www.abc.net.au/tv/cookandchef/txt/s2594155.htm) by adding a half cup of whole wheat flour because the batter was much too soggy. Next time I may use only one cup of buttermilk to see if it is enough. I also don't see the need for mixing cream with the parmesan on top and if I make it again I will just sprinkle the grated parmesan over the top before baking.