Pane Giallo (Polenta Bread) Recipe

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Pane Giallo (Polenta Bread) Ingredients

5 tbsp unsalted bread
2 tbsp minced garlic
1 cup polenta (coarse yellow corn
1 meal)
1 1/2 tsp salt
1 tsp fresh ground black pepper
3 eggs, separated
2 cup milk
1/2 cup half and half
1 cup roasted red peppers, minced
1 olive oil

A Recipe for
Pane Giallo (Polenta Bread)

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Pane Giallo (Polenta Bread) Recipe
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This is a recipe for Pane Giallo (Polenta Bread) from the recipe cookbook of Recipes-to-go (Bread)

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Food Tip
To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.

Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

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Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

Pane Giallo (Polenta Bread)

The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not.
Mark Twain

Pane Giallo (Polenta Bread) Directions

in small skillet over moderatly low heat, melt 2 tablespoons of
butter. Add garlic and saute 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 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.

Serves: 8

Pane Giallo (Polenta Bread) Recipe brought to you by Recipes To-Go

Pane Giallo (Polenta Bread) Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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