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
Prep Time:
25 mins
Bake Time:
30 mins
Total Time:
55 mins


  • 1 ½ cup cornmeal

  • ½ cup all-purpose flour

  • 2 tablespoon sugar

  • 1 teaspoon baking soda

  • ¼ teaspoon salt

  • 2 tablespoon olive oil

  • 1 ¾ cup 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)


  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 (per serving)

367 Calories
18g Fat
46g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 367
% Daily Value *
Total Fat 18g 23%
Saturated Fat 6g 30%
Cholesterol 82mg 27%
Sodium 553mg 24%
Total Carbohydrate 46g 17%
Total Sugars 3g
Protein 11g
Vitamin C 28.9mg 145%
Potassium 594mg 13%
Folate, total 28.2mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.2mg

*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.

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