Pane Giallo (Polenta Bread)

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Servings: 10 servings Difficulty: Advanced
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A fluffy, savory cornmeal soufflé-style bread infused with roasted peppers and garlic.
Pane Giallo (Polenta Bread recipe image
Pane Giallo (Polenta Bread recipe image
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Pane Giallo (Polenta Bread)

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 10 servings Calories: 109.7
Dietary:
V Vegan

Description

This Pane Giallo is a unique take on Italian cornmeal bread, resembling a savory soufflé more than a traditional loaf. It combines coarse yellow polenta with roasted red peppers, garlic, and a rich egg white foam to create a dish that is incredibly light, airy, and golden-brown. The texture is custardy yet sturdy, offering a delightful contrast to the robust flavors of the garlic and peppers. Perfect as a side dish for hearty stews or as an elegant appetizer for dinner parties, this bread showcases the versatility of cornmeal. It requires no yeast and comes together quickly, making it an impressive yet accessible recipe for weeknight dinners or special occasions.

Ingredients

Directions

  1. Preheat your oven to 375°F (190°C).
  2. Lightly brush a soufflé dish or casserole with olive oil.
  3. Place the dish in the oven for 5 minutes to warm it up, then remove and keep the oven on.
  4. In a small skillet, melt 2 tablespoons of butter over moderately low heat.
  5. Add the minced garlic and sauté until fragrant, about 1 minute. Do not brown.
  6. Remove the skillet from heat and set aside.
  7. In a medium bowl, combine the polenta, salt, and black pepper. Set aside.
  8. In a saucepan, combine the egg yolks, milk, and half and half. Whisk well to combine.
  9. Place the saucepan over medium heat and bring to a boil, whisking constantly.
  10. Gradually add the cornmeal mixture to the boiling liquid, whisking continuously to prevent lumps.
  11. Stir in the garlic butter mixture and the minced roasted red peppers.
  12. Cook for 2 minutes, stirring constantly with a wooden spoon, until the mixture thickens.
  13. Add the remaining 3 tablespoons of butter and cook for an additional 2 minutes, stirring until melted and incorporated.
  14. Remove from heat and let the mixture cool slightly for a few minutes.
  15. In a clean, dry bowl, beat the egg whites with a pinch of salt until stiff peaks form.
  16. Gently fold the beaten egg whites into the thickened cornmeal mixture until just combined. Do not overmix.
  17. Pour the mixture into the preheated hot soufflé dish.
  18. Bake until puffed and golden brown, about 30 minutes.
  19. Serve immediately while hot and puffed.

Nutrition Facts

Servings 10 servings

Amount Per Serving
Calories 109.7kcal
% Daily Value *
Total Fat 1.1g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 99.9mg5%
Total Carbohydrate 22.5g8%
Dietary Fiber 2.1g9%
Sugars 1.3g
Protein 3.7g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: polenta bread, pane giallo, cornmeal soufflé, italian side dish, roasted peppers, garlic bread, egg white foam, quick bread, no yeast, cornmeal recipe, golden crust, airy texture, dinner party appetizer, stew accompaniment, vegetarian bread, comfort food, baked polenta, savory soufflé, homemade bread
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