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Polenta Bread

Polenta Bread

A gluten-free polenta bread – the perfect recipe for experimenting with your own flavours.

  • Serves 8

  • 25 minutes

  • 3 pans

  • Beginner

Suitable for gluten-free and vegetarians

Polenta

Ingredients

  • 160g Merchant Gourmet Polenta
  • 250ml milk
  • 1 large egg
  • 30g cornflour
  • 50g melted butter, plus extra for greasing the tins
  • 3 teaspoons baking powder
  • 1 & 1/2 teaspoons caster sugar
  • 1/2 teaspoon salt

Instructions

1.Preheat your oven to 220°C / Gas6

2.Grease your muffin tin with melted butter, set aside

3.Get a large bowl; add the milk, eggs and 50g melted butter. Whisk together

4.In a separate bowl, combine polenta, cornflour, baking powder, caster sugar and salt. (The reason the dry ingredients are in a separate bowl is so that they can be well mixed now and then they don’t need a lot of mixing when you add them to the liquid which would make the cornbread tougher )

5.Next, add the dry ingredients to the wet then stir with a wooden spoon until they are only just combined. If you mix it too much the polenta bread will be tough

6.If you want to add any of the different flavours I suggest; put a few spoonfuls of the mixture into a separate bowl, gently mix with the extra ingredients then spoon each individual into a muffin tin

7.Once all of the mixture is in the muffin tins, bake for 15 minutes or until golden and just barely firm enough for a skewer to come out of the centre dry.

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