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Polenta Bread

By Simeona Nygren
Published: June 6, 2011
Food styling and photos by John & Tanya Bäck

You can either use store-bought polenta or you can make your own (see recipe below). Makes 1 loaf.


¾  cup of warm water

1 packet of rapid rise yeast (approximately 2¼ teaspoons)

1 tablespoon sugar

3 cups flour

1 tablespoon olive oil

1 teaspoon sea salt

¾ cup prepared, cooled and crumbled polenta

1 egg yolk

1 teaspoon of water


1. Proof yeast in warm water and sugar.

2. In large mixing bowl, mix flour with salt, add oil and the crumbled polenta. Then add proofed yeast to mixture and stir until well blended.

3. Turn onto a floured board and knead for about 5 minutes, until a smooth ball is formed.

4. Place in slightly oiled bowl, turning to let the oil coat both sides of the dough.

5. Cover with plastic wrap and then a cloth. Place in a warm place to rise until it doubles in size, approximately 1 to 2 hours.

6. Grease a small cookie sheet and sprinkle cornmeal on it. Remove bread from bowl onto slightly floured board and shape it into an oval.

7. Place bread on a cookie sheet and cover with cloth for about 30 to 45 minutes.

8. Heat oven to 350 degrees. Mix egg yolk with water and brush on bread. Bake for 40 minutes. After baking, wrap it in a clean cloth and place on wire rack to cool.

9. Cut slices and enjoy with honey butter. This bread is incredibly soft and tasty with a slightly crisp crust.


1. Mix ½ cup cornmeal in ½ cup water.

2. Bring 1 cup water to boil in medium pan and slowly add cornmeal mixture, stirring constantly.

3. Boil gently on low for 3 to 5 minutes while stirring. Remove from heat and pour onto a dinner plate for cooling.

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