Individual Rosemary Polenta Loaves
Adapted from Serious Eats
2 cups polenta
2 cups all purpose flour
2 teaspoons salt
2 teaspoons sugar
2 tablespoons baking powder
2 tablespoons finely chopped rosemary
2 eggs, lightly beaten
1 cup olive oil
1 1/2 cups milk
Prep Day: Preheat oven to 425°F. Grease bottoms of each mini loaf holder.
In a large bowl, combine polenta, flour, salt, sugar, baking powder, and rosemary. In a medium bowl, whisk together egg, olive oil, and milk until combined. Add wet ingredients to polenta mixture and stir until well combined. Pour batter into loaf pans. Bake until golden and starting to crack on top, about 10 minutes.
To Freeze: Use aluminum foil or waxed paper to wrap each piece separately. If using waxed paper, follow with a layer of plastic wrap to secure it. After each piece is wrapped, store those pieces in a freezer bag or freezer-safe container until ready to use. You can keep polenta in the freezer for three months.
Serve Day: Thaw. Heat in microwave to warm up.