Cornmeal and manchego “flatbreads"
Bread
It takes only 15 minutes of work and about 35 minutes of baking, and voilà! Out of the oven comes this distant cousin to baked polenta. It’s thin and savory -- crispy on the outside, yet fluffy on the inside. When you serve it with sliced fresh tomatoes or a bowl of arugula and a glass of red or cold IPA, you’ll have a wonderful rustic dinner that practically made itself.
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