Recipe: Polenta and parmesan bread


Read this in Maltese: Riċetta: Ħobż tal-polenta u parmiġġan

This bread is ideal to serve with mixed peppers or ratatouille, or to toast it to make bruschetta at a BBQ.

Time: 1 hour

Serves: 8


  • 250 g flour, sifted
  • 250 g polenta
  • 50 g Parmesan, grated
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • 4 teaspoons baking powder
  • 400 ml milk
  • 1 egg
  • 2 tablespoons Olive oil


  1. Heat the oven to a temperature of 200°C. Grease 3 bread tins with some oil.
  2. In a bowl, mix together the flour, the polenta, the baking powder, the sugar, the salt and the Parmesan cheese. In a small bowl beat together the milk, egg and olive oil. Pour the liquid mixture into the polenta and beat them together until you have a smooth mixture.
  3. Pour in the mixture into the greased tins, place them on a tray and place them in the oven for 20-25 minutes or until the bread rises and turns golden.
  4. Leave the bread to cool down in the tin for a few minutes, then remove it from the tins and place it on a cooling rack.

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