Polenta Bread

Preparation info
  • Makes


    25 cm round loaf
    • Difficulty


Appears in
Nick Malgieri's Bread

By Nick Malgieri

Published 2012

  • About

An almost daily food in the Veneto region of Italy, as well as in Ticino, Switzerland’s Italian-speaking canton, polenta is made from maize meal and water slowly cooked together until creamy. Dense versions of polenta are often served with braised or roasted meats, while lighter, creamy polenta is often paired with shellfish or cheese. If you decide not to add cheese to the dough, try a slice of this bread lightly toasted and still warm, spread with Gorgonzola dolce and a tiny drizzle of ho