Individual Rosemary Polenta Loaves Recipe

Name: Individual Rosemary Polenta Loaves Recipe
Total time: 20 min
Yield: 10
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

By

Carrie Vasios Mullins

Updated May. 07, 2020

0

Each savory little loaf has a ton of rosemary flavor.

Active: 10 mins

Total: 20 mins

Serves: 10 servings

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2 cups polenta
2 cups all-purpose flour
2 teaspoons salt
2 teaspoons sugar
2 tablespoons baking powder
2 tablespoons finely chopped rosemary
2 large 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.

Special Equipment

3- by 1 1/2- by 1 1/2-inch mini loaf pans

This Recipe Appears In

Wake and Bake: Individual Rosemary Polenta Loaves

Nutrition Facts (per serving)
373	Calories
25g	Fat
32g	Carbs
6g	Protein

Nutrition Facts
Servings: 10
Amount per serving
Calories	373
% Daily Value*
Total Fat 25g	32%
Saturated Fat 5g	23%
Cholesterol 43mg	14%
Sodium 823mg	36%
Total Carbohydrate 32g	12%
Dietary Fiber 2g	6%
Total Sugars 3g
Protein 6g
Vitamin C 1mg	3%
Calcium 239mg	18%
Iron 2mg	13%
Potassium 122mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.