Tuscan Style Cornbread (Polenta Bread) Recipe

Name: Tuscan Style Cornbread (Polenta Bread)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 1/2 cups cornmeal; 1/2 cup flour; 2 tablespoons sugar; 1 teaspoon baking soda; 1/4 teaspoon salt; 2 tablespoons olive oil; 1 3/4 cups half-and-half or 1 3/4 cups light cream; 2 eggs, lightly beaten; 3/4 cup pancetta, small dice (cooked crisp and drained) or 9 slices bacon, chopped (cooked crisp and drained); 1 (8 ounce) jar sun-dried tomatoes, chopped (packed in oil); 1 tablespoon shallot, chopped; 1 tablespoon fresh rosemary, chopped; butter, softened (optional)

Servings: persons

1 1/2 cups cornmeal
1/2 cup flour
2 tablespoons sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons olive oil
1 3/4 cups half-and-half or 1 3/4 cups light cream
2 eggs, lightly beaten
3/4 cup pancetta, small dice (cooked crisp and drained) or 9 slices bacon, chopped (cooked crisp and drained)
1 (8 ounce) jar sun-dried tomatoes, chopped (packed in oil)
1 tablespoon shallot, chopped
1 tablespoon fresh rosemary, chopped
butter, softened (optional)

1
Preheat oven to 375u00b0F In a medium bowl combine cornmeal, flour, sugar, baking soda, and salt; set aside. Add 1 tablespoon oil to a 10 inch cast iron skillet or 9-inch round cake pan and place in oven for 5 minutes. Remove from oven and swirl oil around to coat bottom and sides.
2
Meanwhile, in a large bowl combine half-and-half, eggs, and remaining oil. Crumble in bacon, then stir in tomatoes, shallot, and rosemary. Add dry cornmeal mixture and stir just until moistened. Pour batter into skillet or cake pan. Bake 30 to 35 minutes or until a wooden toothpick comes out clean.
3
Cut into wedges and serve with softened butter.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 1/2 cups cornmeal, 1/2 cup flour, 2 tablespoons sugar, 1 teaspoon baking soda, and more.

Yes, Tuscan Style Cornbread (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.

Tuscan Style Cornbread (Polenta Bread)

How did you like this recipe?

Frequently Asked Questions