Where I come from, when you put corn grits into bread, the bread is called frmentenjak (kukuružnjak), and when you put cooked polenta (left over from the day before), then the bread is called palentenjak. It is distinguished by a wonderfully soft and fluffy structure, and durability that lasts for several days, and it is also excellent as toast!
People used to be in want of bread, and so they did not squander it nor cut it in big pieces, but they saved it on every slice. They also did not bake bread every day, but only maybe two times a week. Baked bread or unleavened bread would be wrapped in a white tablecloth and would be kept in a drawer of a china cabinet or a kitchen cabinet, many times even locked under a key, because as the old folks would say, “children could eat the devil himself”. Bread used to be baked also out of rye flour, wheat flour or wheat flour mixed with barley flour, and in times of great trouble, such as war and hunger, they would put cooked potato or a handful or two of corn flour. Bread was also made with sord apple or wild medlar, and so a handful of flour would be saved.
Lidia M. is writing about this simple and delicious bread from Kvarner cuisine.
200 ml (6.80 fl oz) lukewarm water
20 g (1.50 tablespoons) fresh yeast
420 g (14.70 oz) smooth flour
1 teaspoon salt
220 g (7.70 oz) cooked polenta
1 tablespoon olive oil
butter for the baking mold
Dilute the fresh yeast in lukewarm water. Mix the soft flour with salt, crumble the cooked polenta (mildly hard) into the flour, add water prepared with yeast.
Mix the ingredients with electric mixer (spiral endings) until you get homogenous pastry. When mixing is half done, add olive oil. Cover the pastry with the food wrap and let it rise in a warm place for about 45 minutes, until the volume doubles.
Put the yeast-risen pastry onto a floured surface, flour it and fold several times from left to right and from up towards down until you form a loaf.
Put the pastry into a buttered loaf-like mold (25 cm/9.84 in) and let it rise again, covered on a warm place. Bake on the 2nd level in an oven previously heated to 220°C (428°F), reduce the temperature to 200°C (392°F) and bake for 30 to 40 minutes.
Sprinkle the baked bread with water, take it out of the mold, wrap in several layers of a kitchen towel and leave it on the oven rack until it is cold.
Mix the pastry with 400 g (14 oz) flour, adding the remaining flour in the end, so that it does not stick to your hands.