Posted in Side Dish

Side Dish ‘n’ Saturdays: Individual Rosemary Polenta Loaves

Individual Rosemary Polenta Loaves


Adapted from Serious Eats

Serves 10

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.



I’m a married mother of 3. Who loves living in Minnesota, prep ahead cooking, and couldn’t live without them now. No more worries about the age old question “What’s for Dinner?”. I am also transitioning my family into the slow food and clean eating movement. I believe it’s best if we can eat food in it’s most natural state. I love to share the information I have been gaining through this whole experience. I’m also a trained personal chef. Cooking is a passion and hobby of mine. Hope your are enjoying the content of my blog.

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