Polenta pan bread

This is a very light dish which has a lovely flavour  and is really useful for lunches or for dinner accompaniments.  I often serve this with a salad and some meat, or just toss in some roasted veges and eat it for dinner.

  • 1 cup fine ground cornmeal
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 egg
  • 1/2 cup yoghurt – plain is best, but fruit will work fine
  • 1/2 milk
  • 1 tsp finely chopped rosemary
  • Additional 1/2 cup milk

Heat a cast iron frypan in an oven at 180 deg C.

Combine cornmeal, baking soda and salt in a bowl. In a second bowl, mix egg, rosemary, yoghurt and milk.

Combine all ingredients and only mix until just blended.

Pour 2 tsp oil into the hot frypan and swirl around. Pour the batter into the frypan a few spoonfuls at a time.

Bake in the oven for 10-15 minutes or until golden.


Chop some mushrooms, capisicum, courgette, egg plant and roast in the pan while it is heating up. Pour the batter over it for a healthy, light dinner or lunch.

Add 1 tbsp sugar, dried fruit, cinnamon and 1tsp vanilla to the mix. Do not put rosemary in. Use fruit yoghurt if possible. Makes a sweet fruity breakfast or brunch snack which can be served with butter, or maple syrup and whipped cream.


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