One of Italy's great contributions to the world of food is its ability to take humble ingredients to new heights. Polenta is a perfect example. Coarse ground cornmeal is cooked with milk until it reaches a thick, creamy texture. It's then finished with cheese and herbs to make a delicious side dish that enhances any food it's paired with. Polenta's rich golden texture reminds us of captured sunshine. In this case it's the foundation of a tender bread that's just the ticket for that late summer, ultimate local tomato sandwich. Or fill 2 slices with a Mediterranean version of our beloved American BLT: arugula, prosciutto, and tomato.
Hands-on: 60 min to 1 hr 20 min | Bake: 25 min to 30 min
Total 1 hr 25 min to 1 hr 50 min | Yield: 1 loaf, 16 slices
Polenta
Dough
Polenta
Dough
Tips from our bakers: Traditionally, dry polenta is sprinkled into simmering liquid, while whisking constantly. While effective, the technique requires some dexterity to avoid making lumps. A more surefire way to make smooth polenta is to wet the cornmeal with some of the recipe's cold liquid before proceeding.
Per 1 slice, 61g Servings Per Batch: 16: Calories 125 Calories from Fat: 34 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g. Cholesterol: 25mg Sodium: 205mg Total Carbohydrate: 18g Dietary Fiber: 1g Sugars: 1g Protein: 5g
* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.
Recipe and photo used with permission from: King Arthur Flour
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