Each savory little loaf has a ton of rosemary flavor.
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.
3- by 1 1/2- by 1 1/2-inch mini loaf pans
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||32%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 2g||6%|
|Total Sugars 3g|
|Vitamin C 1mg||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.|