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Tuscan Polenta Bread

Cornmeal is the basis for this Italian-inspired quick bread recipe that's best served warm with melted butter.

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  • Makes: 8 servings
  • Prep: 25 mins
  • Bake: 30 mins to 35 mins 375°F

Tuscan Polenta Bread

Ingredients

Directions

  1. Preheat oven to 375 degrees F. In medium bowl stir together cornmeal, flour, sugar, baking soda, and salt; set aside. Add 1 tablespoon of the oil to a 10-inch cast-iron skillet or a 9x1-1/2-inch round baking pan. Place in oven for 5 minutes. Remove skillet or pan from oven; carefully swirl oil in pan to coat bottom and sides of pan.
  2. Meanwhile, for batter, in large bowl combine half-and-half, eggs, and remaining oil. Crumble bacon. Stir tomatoes, bacon, shallot, and rosemary into egg mixture until combined. Add cornmeal mixture all at once to egg mixture. Stir just until moistened. Pour batter into hot skillet or pan. Bake 30 to 35 minutes or until wooden toothpick inserted near center comes out clean. Cut in wedges. Serve warm with softened butter. Makes 8 to 10 servings.

Nutrition Facts (Tuscan Polenta Bread)

    Per serving:
  • 367 kcal cal.,
  • 18 g fat
  • (6 g sat. fat,
  • 2 g polyunsaturated fat,
  • 9 g monounsatured fat),
  • 82 mg chol.,
  • 553 mg sodium,
  • 46 g carb.,
  • 2 g fiber,
  • 3 g sugar,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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