Pane Giallo (Polenta Bread) Recipe

Name: Pane Giallo (Polenta Bread)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 5 tablespoons butter, unsalted; 2 tablespoons garlic minced; 1 cup cornmeal; 1 1/2 teaspoon salt; 1 x black pepper freshly ground; 3 large eggs separated; 2 cups milk; 1/2 cup light cream (half&half); 1 cup sweet red bell peppers roasted, minced; 1 x olive oil

Servings: persons

5 tablespoons butter, unsalted
2 tablespoons garlic minced
1 cup cornmeal
1 1/2 teaspoon salt
1 x black pepper freshly ground
3 large eggs separated
2 cups milk
1/2 cup light cream (half&half)
1 cup sweet red bell peppers roasted, minced
1 x olive oil

1
In small skillet over moderatly low heat, melt 2 tablespoons of butter.
2
Add garlic and saute until fragrant.
3
Remove from heat.
4
Combine polenta, salt and pepper in a bowl and set aside.
5
Put egg yolks, milk and half and half in a saucepan and wisk well.
6
Bring to a boil, whisking constantly.
7
Add cornmeal mixture gradually, then add garlic and red peppers.
8
Cook 2 minutes stirring constantly with wooden spoon.
9
Add remaining butter and cook an additional 2 minutes.
10
Preheat oven to 375F (190C).
11
Brush souffle dish or casserole with olive oil.
12
Place dish in oven for 5 minutes to warm it.
13
Beat egg whites with a pinch of salt until stiff peaks form.
14
Gently fold whites into thickened cornmeal.
15
Pour mixture into hot souffle dish.
16
Bake until puffed and golden about 30 minutes.
17
Serve immediately.

720

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 tablespoons butter, unsalted, 2 tablespoons garlic minced, 1 cup cornmeal, 1 1/2 teaspoon salt, and more.

Yes, Pane Giallo (Polenta Bread) falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pane Giallo (Polenta Bread)

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