Individual Rosemary Polenta Loaves Recipe
Each savory little loaf has a ton of rosemary flavor.
Recipe Facts
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
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Preheat oven to 425°F. Grease bottoms of each mini loaf holder.
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In a large bowl, combine polenta, flour, salt, sugar, baking powder, and rosemary.
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In a medium bowl, whisk together egg, olive oil, and milk until combined.
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Add wet ingredients to polenta mixture and stir until well combined.
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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