Tuscan Polenta Bread

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

Tuscan Polenta Bread
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5 users rated this recipe an average rating of 3.5
Makes:
8 servings
Prep:
25 mins
Bake:
30 mins to 35 mins 375°F
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Tuscan Polenta Bread

Ingredients
1 1/2
cups cornmeal
2
tablespoons sugar
1
teaspoon baking soda
1/4
teaspoon salt
2
tablespoons olive oil
1 3/4
cups half-and-half or light cream
2
eggs, lightly beaten
9
slices bacon or 3/4 cup chopped pancetta, crisp-cooked and drained
1
8 ounce jar oil-packed dried tomatoes, drained and snipped
1
tablespoon chopped shallot
1
tablespoon snipped fresh rosemary
 
Butter, softened (optional)

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

Related Categories

Bread Recipes, Pork Recipes
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