Imagine sinking your teeth into a slice of sunshine-colored bread that whispers the rich culinary traditions of Italy, with a crispy exterior and a creamy, cheesy interior that melts in your mouth. This Pane Giallo Polenta Bread isn't just a recipe—it's a journey through the rustic kitchens of Italy, where simple ingredients transform into extraordinary culinary magic. Whether you're a seasoned baker or a curious home cook, this golden loaf promises to elevate your bread-making skills and transport your taste buds to the rolling hills of Tuscany.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 1 loaf
Ingredients
- 2 cups polenta
- 4 cups water
- 1 teaspoon salt
- 1/2 cup olive oil
- 1 cup grated Parmesan cheese
- 1 teaspoon black pepper
Instructions
- In a large heavy-bottomed pot, bring 4 cups of water to a rolling boil over high heat.
- Slowly add 2 cups of polenta to the boiling water, whisking constantly to prevent lumps from forming. Reduce heat to medium-low.
- Continue stirring the polenta continuously for about 20-25 minutes, ensuring it doesn't stick to the bottom of the pot. The mixture will become thick and begin to pull away from the sides of the pot.
- Remove the pot from heat and stir in 1 teaspoon of salt, 1/2 cup of olive oil, and 1 teaspoon of black pepper. Mix thoroughly until well combined.
- Fold in 1 cup of grated Parmesan cheese, stirring until the cheese is completely integrated into the polenta mixture.
- Grease a 9-inch loaf pan with additional olive oil to prevent sticking.
- Pour the hot polenta mixture into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Allow the bread to cool and set at room temperature for about 30-40 minutes until it firms up and can be easily sliced.
- Preheat the oven to 375°F (190°C) during the cooling period.
- Once cooled and set, turn the polenta bread out onto a baking sheet. Brush the top with additional olive oil if desired.
- Bake in the preheated oven for 25-30 minutes, or until the exterior is golden brown and slightly crispy.
- Remove from the oven and let cool for an additional 10 minutes before slicing and serving.
Tips
- Whisk Constantly: The key to smooth polenta is continuous whisking during cooking to prevent lumps from forming.
- Low and Slow: Cook polenta on medium-low heat to prevent burning and achieve a creamy consistency.
- Use Fresh Parmesan: Freshly grated Parmesan cheese will provide the most robust flavor compared to pre-packaged options.
- Check Consistency: The polenta should be thick enough to pull away from the pot's sides when properly cooked.
- Grease Pan Generously: A well-oiled loaf pan ensures easy removal and prevents sticking.
- Let It Rest: Allowing the bread to cool and set at room temperature helps it firm up and makes slicing easier.
- Golden Brown is Key: When baking, look for a beautiful golden-brown color that indicates perfect crispiness.
- Serve Warm: This bread is best enjoyed slightly warm, when the cheese is still melty and the texture is at its peak.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 30g
Protein: 8g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 15mg
