Individual Rosemary Polenta Loaves Recipe

By
Carrie Vasios Mullins
Carrie Vasios Mullins is a contributing writer at Serious Eats.
Carrie Vasios Mullins
Carrie Vasios Mullins is the former national editor at Serious Eats, with a focus on all things sweet.
Learn about Serious Eats' Editorial Process
Updated May 07, 2020
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Each savory little loaf has a ton of rosemary flavor.

Recipe Details

Individual Rosemary Polenta Loaves Recipe

Active 10 mins
Total 20 mins
Serves 10 servings
Cook Mode (Keep screen awake)

Ingredients

  • 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

Directions

  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

This Recipe Appears In

Nutrition Facts (per serving)
373Calories
25gFat
32gCarbs
6gProtein
×
Nutrition Facts
Servings: 10
Amount per serving
Calories373
% Daily Value*
Total Fat 25g32%
Saturated Fat 5g23%
Cholesterol 43mg14%
Sodium 823mg36%
Total Carbohydrate 32g12%
Dietary Fiber 2g6%
Total Sugars 3g
Protein 6g
Vitamin C 1mg3%
Calcium 239mg18%
Iron 2mg13%
Potassium 122mg3%
*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.)

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