SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Tuscan Polenta Bread

Makes: 8 to 10 servings
Prep 25 mins Bake 375°F 30 mins to 35 mins
Tuscan Polenta Bread
Ingredients
  • 1 1/2  cups  cornmeal
  • 1/2  cup  all-purpose flour
  • 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)
  • Servings Per Recipe 8,
  • cal. (kcal) 367,
  • Fat, total (g) 18,
  • chol. (mg) 82,
  • sat. fat (g) 6,
  • carb. (g) 46,
  • Monosaturated fat (g) 9,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 2,
  • sugar (g) 3,
  • pro. (g) 11,
  • vit. A (IU) 632,
  • vit. C (mg) 29,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 28,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 553,
  • Potassium (mg) 594,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe