For really smart dinner party nibbles that work just as well at a barbecue, polenta bread with antipasti is the ideal option. Polenta bread is so easy to make, and it doesn’t take loads of time like most bread recipes which can take quite a while to prove.
Polenta bread has quite a distinct flavour and it’s a bit more crumbly than regular bread, but it goes really well as part of a platter with a selection of antipasti like olives, mini gherkins or salami, for example.
This recipe is ideal for when you’re short on time, as it only takes 35 minutes to prep and bake which means you can make it before going on an impromptu picnic, if the weather permits!
HOW TO MAKE POLENTA BREAD WITH ANTIPASTI
- 225g polenta (cornmeal)
- 225g plain flour
- 50g caster sugar
- 1tbsp baking powder
- 225ml buttermilk
- 1 large egg, beaten
- 60g butter, melted
- A selection of antipasti
- You will need
- a 30x20cm brownie tin, oiled and the base lined with baking parchment
Heat the oven to 200C fan, gas 7. In a large bowl mix together the polenta, flour, sugar, baking powder and ½tsp salt. Add the buttermilk and beaten egg and stir well. Add the melted butter and combine. Pour into the baking tin and bake for 20 minutes. Allow to cool in the tin for 20 minutes then turn out onto a wire rack. Once cold you can tightly wrap it until you are ready to grill it or put into the freezer.
Cut the loaf into long, chunky slices, drizzle with olive oil and grill. Serve with a selection of antipasti. We had mini stuffed peppers, salami and olives.