Polenta Loaf with Rosemary, Parmesan and Olive Oil

Prep Time: 10 minutes
Cook Time: 15-20 minutes for muffins, 40-50 minutes for loaf

This recipe comes to me from Linda Smith. Linda got the recipe from her friend Dottie Kuester. Linda says “I love, love, love Dottie’s Polenta Bread! Served it Day 1 warm from the oven with chili, Day 2 toasted (oven broiler) with omelets, today with coffee/tea for a morning meeting. Versatile … and so, so tasty”


Heat oven to 400ºF.

Whisk flour, polenta, rosemary, baking powder, baking soda and salt together in a large bowl. Stir in ½ cup Parmesan, braking up any clumps, until coated with flour.

In a separate bowl, whisk sour cream, milk, sugar, oil and eggs together until smooth. Gently fold sour cream mixture into flour mixture until just combined; do not overmix.

Pour into greased loaf pan or greased muffin tins. Sprinkle with reaming Parmesan.

Bake until golden brown and a knife inserted in the center comes out clean, 15-20 minutes for muffins, 40-50 minutes for loaf. Cool before inverting.

Yield: Makes one standard loaf or 12 muffins

What's Needed:


2 cups flour
1 cup polenta
1 tablespoon minced fresh rosemary
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup (3 ounces )Parmesan cheese, grated coarse, divided
¾ cup sour cream
½ cup whole milk
½ cup sugar
6 tablespoons extra-virgin olive oil
2 large eggs

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