Individual Rosemary Polenta Loaves Recipe


Each savory little loaf has a ton of rosemary flavor.

Recipe Facts

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


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

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Nutrition Facts (per serving)
373 Calories
25g Fat
32g Carbs
6g Protein
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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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)