Roasted Corn Crackers With Wisconsin Cheddar Cheese

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Wisconsin Cheese


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2 1/2 cups warm water

1 teaspoon active dry yeast

1/4 teaspoon sugar

1/2 teaspoon salt

3 tablespoons olive oil

4 1/2 to 5 cups flour, divided

1 package (10 ounces) frozen corn

1 tablespoon olive oil, plus additional for brushing

1 cup polenta-style cornmeal

2 cups (8 ounces) shredded Wisconsin Cheddar cheese

Coarse salt

Cracked black pepper

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