| Cook Time | 25 minutes |
| Servings | loaf |
Ingredients
- 50 grams Parmesan Cheese grated
- 250 grams Plain Flour
- 250 grams Polenta
- 1 tablespoon Caster Sugar
- 4 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 400 ml Milk
- 1 Egg
- 2 tablespoons Olive Oil
Ingredients
| |
Instructions
- Preheat the oven to 220c.
- Reserve a little parmesan for the topping. Put the rest of the cheese in a bowl and add the flour, polenta, sugar, baking powder and salt, and stir well to mix it.
- Lightly beat together the milk, egg and oil. Pour into the dry ingredients and stir together.
- Divide the mixture between the mini loaf tins and place them on a baking tray. Sprinkle the reserved cheese over the top.
- Bake the loaves in the centre of the oven for 20-25 minutes, or until they have risen and are an even, golden colour.
- Remove the loaves from the oven and leave them to cool in the tins for a few minutes, and then transfer them to a wire rack. Serve the loaves warm or cold.
Share this Recipe