Pane Giallo (Polenta Bread)
A tender and delicious bread made with cornmeal, light cream and sweet bell peppers.
Yield
8 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | tablespoons |
butter, unsalted
|
|
| 2 | tablespoons |
garlic
minced |
|
| 1 | cup |
cornmeal
|
|
| 1 ½ | teaspoon |
salt
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 3 | large |
eggs
separated |
|
| 2 | cups |
milk
|
|
| ½ | cup |
light cream (half&half)
|
|
| 1 | cup |
sweet red bell peppers
roasted, minced |
|
| 1 | x |
olive oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 75 | ml |
butter, unsalted
|
|
| 3E+1 | ml |
garlic
minced |
|
| 237 | ml |
cornmeal
|
|
| 7.5 | ml |
salt
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 3 | large |
eggs
separated |
|
| 473 | ml |
milk
|
|
| 118 | ml |
light cream (half&half)
|
|
| 237 | ml |
sweet red bell peppers
roasted, minced |
|
| 1 | x |
olive oil
|
*
|
Directions
In small skillet over moderatly low heat, melt 2 tablespoons of butter. Add garlic and sauté until fragrant. Remove from heat. Combine polenta, salt and pepper in a bowl and set aside. Put egg yolks, milk and half and half in a saucepan and wisk well. Bring to a boil, whisking constantly. Add cornmeal mixture gradually, then add garlic and red peppers. Cook 2 minutes stirring constantly with wooden spoon. Add remaining butter and cook an additional 2 minutes.
Preheat oven to 375℉ (190℃). Brush souffle dish or casserole with olive oil. Place dish in oven for 5 minutes to warm it. Beat egg whites with a pinch of salt until stiff peaks form. Gently fold whites into thickened cornmeal. Pour mixture into hot souffle dish. Bake until puffed and golden about 30 minutes. Serve immediately.
