Individual Rosemary Polenta Loaves Recipe

By
Carrie Vasios Mullins
Carrie Vasios Mullins is a contributing writer at Serious Eats.
Carrie Vasios Mullins
Carrie Vasios Mullins is the former national editor at Serious Eats, with a focus on all things sweet.
Learn about Serious Eats' Editorial Process
Updated May. 07, 2020
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Each savory little loaf has a ton of rosemary flavor.

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Recipe Facts

0

Active: 10 mins
Total: 20 mins
Serves: 10 servings

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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

Directions

  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.

  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.

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

Special equipment

3 x 1 1/2 x 1 1/2 mini loaf pan

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