Individual Rosemary Polenta Loaves

Each savory little loaf has a ton of rosemary flavor.

Individual Rosemary Polenta Loaves

About This Recipe

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


  • 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


  1. 1

    Preheat oven to 425°F. Grease bottoms of each mini loaf holder.

  2. 2

    In a large bowl, combine polenta, flour, salt, sugar, baking powder, and rosemary.

  3. 3

    In a medium bowl, whisk together egg, olive oil, and milk until combined.

  4. 4

    Add wet ingredients to polenta mixture and stir until well combined.

  5. 5

    Pour batter into loaf pans. Bake until golden and starting to crack on top, about 10 minutes.


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