Tuesday, March 1, 2011

Polenta Bread Recipe

Polenta Bread

This is the quick and easy  version of polenta bread. The texture of the bread is quite different from regular bread, it is more like a flatbread. The bread is dense, a bit dry in a good way and has a cake like consistency. It is not chewy like regular bread but more crumbly. The crust is really crunchy. This bread reminds me of flatbread that my grandmother used to make and I find it really delicious. 

I used fine polenta since it cooks a lot faster. I didn't try this recipe with coarse polenta. My guess is that the texture would be less desirable and the grains would be little hard and undercooked. If you don't have fine polenta either grind the coarse polenta or try soaking the polenta for many hours to soften it.

The photo is a bit misleading. The bread is not as high as it may seem in the picture, the bread is about an inch thick.

The recipe can be varied to suit your taste such as replacing water with milk or yogurt, adding aromatics (garlic, herbs etc) or using other kinds of flours. I kept is as basic as possible.

½ cup flour
½ cup fine polenta
2 teaspoons baking powder
1 tablespoon oil (optional but recommended)
Salt to taste

1.      Heat oven to 220 degrees 
2.      Sieve all the dry ingredients
3.      Add oil and enough water to form a dough.
4.      Form the dough into shapes of around 1/4 - 1/2 inch thickness, place on a baking tray and bake until slightly golden. Mine cooked in 10-15 minutes since it was quite flat


  1. I have never heard of polenta bread before! Neat. Could you serve it with the same things as cornbread?

  2. Honestly good food: yes you can. Polenta is made with corn so I would call it corn bread unless cornbread means something different.

  3. simple polenta bread! love it!

  4. Winner tastes like scones. Needs some sugar and to be served hot. Would work well with a lemon drizzle or with clotted cream and strawberry jam. Would also like to try it out with mixed fruit in the dough. Yum Yum.


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