Jalapeño Polenta Bread

I love having quick bread with lunch! Since it’s usually just the hubby and I indulging, I’ve stated to make mini loaves then freeze one for future lunches!

  • Olive oil spray
  • 1 1/4 c instant Polenta
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 egg lightly beaten
  • 1 c buttermilk
  • 1/4 c pickled jalapeños, chopped & drained
  • 1/2 c parmigiana cheese, grated

Preheat oven to 425.

Combine all ingredient in a bowl and whisk until well mixed.

Pour into a small bread pan and bake for 15 – 20 minutes, until golden brown.

Serves 12.

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