How to recycle cornmeal: a recipe for making polenta bread

Looking for creative ways to reduce kitchen waste? Find out how to give new life to cornmeal with a satisfying and tasty recipe: polenta bread.

In this article, we’ll explore together an innovative way to recycle cornmeal and transform it into a tasty loaf that combines the enveloping texture of polenta with the irresistible aroma of freshly baked bread. A delicious and sustainable option to enrich your table and reduce your environmental impact.

A recipe that allows you toreclaim cornmeal that you have at home and to appreciate it all the smell of polenta without cooking!

Ingredients for the loaf:

  • 300 g fine corn flour
  • 300 g of re-ground durum wheat semolina
  • 300 g of water
  • 12 g Brewer’s yeast
  • spoon of chestnut honey (or malt)
  • 10 g of salt
  • 50 g of extra virgin olive oil.

Sift the cornmeal and semolina and level them in a well on the work surface, dissolve the yeast in (warm) water and add the liquid to the flour, add Valentine (or if you prefer malt, an ideal option for vegans) and knead everything for several minutes; then add salt and oil.
Knead again until you get a compact and homogeneous mixture.

Then grease the bowl with extra virgin olive oil and put the dough in it, cover with a damp cloth and leave to rise for about 3 hours.

When the dough has doubled in volume, preheat the oven to 220 degrees, then take the dough and shape it into a loaf, place it on a baking sheet lined with baking paper, make small slits on the surface and bake.
Cook for 15-20 minutes at 220 degrees, then reduce the temperature to 180 degrees and cook for another 40-45 minutes.

After baking, sprinkle the loaf with salt, let cool on a wire rack, then slice and serve!

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