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.