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June 27, 2017 / Chris Blum

Jalapeño Polenta Bread

This is a quick and easy Bread from Patricia Wells! It’s delicious the next day too!

Ingredients
Olive oil spray
1 1/4 c instant polenta
1/2 tsp baking soda
3/4 tsp salt
1 large egg, lightly beaten
1 c buttermilk
1/4 c jalapenos, minced
1/2 c parmigiano, grated

Preheat oven to 425. Spray a 10 in round pan.

Combine all ingredients in a bowl and whisk to combine.

Pour into pan and bake for 15 minutes until a cake tester comes out clean. Cool for 10 minutes and slice.

Serves 8.

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