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Individual Rosemary Polenta Loaves
Each savory little loaf has a ton of rosemary flavor.
About This Recipe
| Yield: | 10 |
| Active time: | 10 minutes |
| Total time: | 20 minutes |
| Special equipment: | 3 x 1 1/2 x 1 1/2 mini loaf pan |
| This recipe appears in: | Wake and Bake: Individual Rosemary Polenta Loaves |
Ingredients
- 2 cups polenta
- 2 cups all purpose flour
- 2 teaspoons salt
- 2 teaspoons sugar
- 2 tablespoons baking powder
- 2 tablespoons finely chopped rosemary
- 2 eggs, lightly beaten
- 1 cup olive oil
- 1 1/2 cups milk
Procedures
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1
Preheat oven to 425°F. Grease bottoms of each mini loaf holder.
-
2
In a large bowl, combine polenta, flour, salt, sugar, baking powder, and rosemary.
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3
In a medium bowl, whisk together egg, olive oil, and milk until combined.
-
4
Add wet ingredients to polenta mixture and stir until well combined.
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5
Pour batter into loaf pans. Bake until golden and starting to crack on top, about 10 minutes.
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