Polenta Bread

... this is a very different bread

by Betty Rossi

Polenta Bread is a lot of work, but worth the effort.

5 Tablespoons Butter
2 Tablespoons minced garlic
1 cup polenta (coarse cornmeal)
1 l/2 teaspoon salt, 1 teaspoon pepper
3 eggs, separated
2 cups milk
1/2 cup half and half
1 cup roasted red peppers, minced
Olive Oil
Melt 2 tablespoons of the butter. Add garlic and saute' until fragrant and remove from heat. Combine the polenta, salt and pepper in a bowl and set it aside.  Put the egg yolks, milk and half and half in a saucepan. Whisk it well and bring to a boil. Whisking constantly, add the cornmeal mix gradually and then add the garlic and red peppers. Cook it for two minutes, stirring constantly with a wooden spoon. Add the remaining butter and cook it an additional two minutes. Brush an 8 cup casserole dish with the oil and place the dish in the oven for 5 minutes to warm the oil.  Beat the egg whites with a pinch of salt to stiff peaks.  Gently fold into the thickened cornmeal. Put it into the hot dish. Bake to puffed and golden at 375 degrees about 30 minutes and serve immediately.

March 2, 2012

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