Preheat oven to 350 F.
In a bowl, combine polenta, flour, baking powder, salt and rose. Mix to combine.
In a mixer, cream butter and 1 cup of the sugar together. Add eggs one a time, mixing well after each egg. Add vanilla and milk.
Add polenta mix in two additions.
In a 10-inch cast iron skillet, melt 3 tablespoons of the butter. Using a pastry brush, brush the butter up the sides of the pan and around to coat well.
Sprinkle 1/4 cup sugar evenly on top and when the sugar starts to bubble, arrange peach slices on top starting on the outside into a cylindrical pattern.
Lower flame to medium low and cook for 10 minutes, until peaches soften.
Place batter on top and spread evenly.
Bake 20-25 minutes, until a toothpick inserted comes out clean. Let cool for 10 minutes.
Invert onto a plate, tapping the bottom of the skillet before removing it.
Garnish with edible flowers, if desired and fresh peach slices.