- 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
Preheat oven to 425°F. Grease bottoms of each mini loaf holder.
In a large bowl, combine polenta, flour, salt, sugar, baking powder, and rosemary.
In a medium bowl, whisk together egg, olive oil, and milk until combined.
Add wet ingredients to polenta mixture and stir until well combined.
Pour batter into loaf pans. Bake until golden and starting to crack on top, about 10 minutes.