Golden Polenta Bread With Crisp Crust and Soft Interior

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (about 12 slices)
• Prep Time: 25 minutes (active)
• Cook Time: 40 minutes
• Total Time: 3 hours 10 minutes (includes rises + cooling)

Quick Ingredients

• 1/3 cup (55 g) fine cornmeal + 1 cup (240 ml) water + 1/4 tsp salt (for quick cooked polenta)
• 3 cups (360 g) bread flour
• 1/4 cup (40 g) fine cornmeal (in the dough)
• 2 1/4 tsp (7 g) instant yeast
• 1 tbsp (12 g) granulated sugar
• 1 1/2 tsp (9 g) fine salt
• 3/4 cup (180 ml) warm milk (105–110°F / 40–43°C)
• 2 tbsp (30 ml) olive oil
• 2 tbsp cornmeal (for dusting pan)

Do This

• 1. Cook a thick quick polenta (cornmeal + water + salt), then cool to lukewarm.
• 2. Mix flour, cornmeal, yeast, sugar, and salt; add milk, polenta, and olive oil to form a shaggy dough.
• 3. Knead 8–10 minutes until smooth and elastic (slightly tacky is good).
• 4. Rise covered 75–90 minutes at warm room temp until doubled.
• 5. Shape into a round/oval; place on cornmeal-dusted parchment. Rise 45–60 minutes.
• 6. Bake at 425°F (220°C) for 35–40 minutes (add steam for best crust) to 200–205°F internal.
• 7. Cool at least 60 minutes before slicing for a tender, set crumb.

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Why You’ll Love This Recipe

• Golden, crisp crust: A light cornmeal dusting and hot oven give you that satisfying crunch.
• Soft, comforting interior: Cooked polenta keeps the crumb moist and tender for days.
• Everyday ingredients: Simple pantry staples, no fancy tools required.
• Perfect with soups and stews: The subtle corn flavor plays especially well with chili, beans, and roast meats.

Grocery List

• Produce: Optional fresh rosemary (for topping or mix-ins)
• Dairy: Milk
• Pantry: Fine cornmeal, bread flour, instant yeast, granulated sugar, olive oil, fine salt

Full Ingredients

Quick Cooked Polenta (for the dough)

• 1 cup (240 ml) water
• 1/3 cup (55 g) fine cornmeal
• 1/4 tsp fine salt

Polenta Bread Dough

• 3 cups (360 g) bread flour
• 1/4 cup (40 g) fine cornmeal
• 2 1/4 tsp (7 g) instant yeast
• 1 tbsp (12 g) granulated sugar
• 1 1/2 tsp (9 g) fine salt
• 3/4 cup (180 ml) warm milk, 105–110°F (40–43°C)
• All of the cooled quick cooked polenta (about 1 cup / 240 g)
• 2 tbsp (30 ml) olive oil

For Shaping and Baking

• 2 tbsp fine cornmeal (for dusting parchment or the pan)
• 1 tbsp milk or water (for brushing, optional but helps browning)
• 1/2 cup ice cubes (for creating steam in the oven, optional but recommended)

Step-by-Step Instructions

Step 1: Cook a thick quick polenta

In a small saucepan, bring 1 cup (240 ml) water to a simmer over medium heat. Whisk in 1/3 cup (55 g) fine cornmeal and 1/4 tsp salt in a steady stream to avoid lumps.

Reduce heat to low and cook, stirring constantly, until very thick and spoonable, 5–6 minutes. Scrape the polenta into a shallow bowl to cool faster. Let it cool until lukewarm (ideally under 110°F / 43°C) so it won’t slow the yeast.

Step 2: Mix the dry ingredients

In a large bowl (or the bowl of a stand mixer), whisk together 3 cups (360 g) bread flour, 1/4 cup (40 g) fine cornmeal, 2 1/4 tsp (7 g) instant yeast, 1 tbsp (12 g) sugar, and 1 1/2 tsp (9 g) salt.

Step 3: Add the wet ingredients and form the dough

Add the cooled polenta, 3/4 cup (180 ml) warm milk (105–110°F / 40–43°C), and 2 tbsp (30 ml) olive oil to the bowl.

Stir with a sturdy spoon until a shaggy dough forms and no dry flour remains. The dough should feel soft and slightly tacky.

Step 4: Knead until smooth and elastic

By hand: Turn the dough onto a lightly floured counter and knead for 8–10 minutes, adding only a little flour if it’s sticking excessively. Aim for a dough that’s soft and elastic, not dry.

By stand mixer: Knead with a dough hook on medium-low speed for 6–8 minutes, until the dough pulls away from the sides of the bowl and looks smooth.

If the dough seems overly wet and won’t hold shape, knead in additional bread flour 1 tbsp at a time (up to 3 tbsp / 24 g). Polenta moisture can vary slightly.

Step 5: First rise (bulk fermentation)

Lightly oil a large bowl, place the dough inside, and turn it once to coat. Cover tightly and let rise at warm room temperature (about 72–78°F / 22–26°C) until doubled in size, 75–90 minutes.

If your kitchen is cool, expect closer to 90 minutes. The dough should look puffy and hold a gentle indentation when pressed.

Step 6: Shape the loaf and proof

Line a baking sheet with parchment paper and dust the parchment with 2 tbsp fine cornmeal. Turn the dough out onto a lightly floured surface and gently press into a rough rectangle to release big gas bubbles.

Shape into a tight round (boule) or an oval loaf (batard) by tucking the edges under and rotating to build surface tension. Place seam-side down on the prepared parchment. Cover loosely with a clean towel and let rise until visibly puffy, 45–60 minutes.

Step 7: Bake hot for a crisp, golden crust

About 30 minutes before baking, preheat the oven to 425°F (220°C). Place an empty metal baking pan (such as a rimmed sheet pan) on the lowest rack to create steam.

When the loaf is ready, brush the top lightly with 1 tbsp milk or water (optional) and make one confident slash about 1/2 inch (1.25 cm) deep using a sharp knife or lame.

Slide the loaf (on its parchment) onto the center rack. Carefully toss 1/2 cup ice cubes into the empty preheated pan on the lower rack and quickly close the door to trap steam.

Bake for 35–40 minutes, until deeply golden and the internal temperature reaches 200–205°F (93–96°C). If the loaf is browning too quickly, tent loosely with foil for the final 10 minutes.

Cool on a wire rack for at least 60 minutes before slicing. This prevents a gummy interior and lets the crumb set properly.

Pro Tips

• Cool the polenta before mixing: If it’s too hot (over 110°F / 43°C), it can slow or damage the yeast and make rising sluggish.
• Embrace a slightly tacky dough: A softer dough bakes up with a more tender crumb. Add flour slowly and only as needed.
• Steam = better crust: The ice-cube steam trick helps the loaf expand before the crust sets, giving you a crisper, shinier crust.
• Use a thermometer if you can: Pull the bread at 200–205°F (93–96°C) for a fully baked, not-dry interior.
• Let it cool completely: Slicing early releases steam and can make the middle feel dense or gummy.

Variations

• Cheesy polenta bread: Add 1 cup (100 g) shredded sharp cheddar during the last minute of kneading. Brush with milk and sprinkle 1 tbsp grated Parmesan before baking.
• Rosemary-garlic: Knead in 1 tbsp finely chopped fresh rosemary and 1 small garlic clove, finely grated. Great with soups and roasted chicken.
• Skillet polenta bread: Bake in a preheated 10-inch cast iron skillet (lightly oiled, then dusted with cornmeal). It develops an extra-crisp bottom crust.

Storage & Make-Ahead

Let the loaf cool completely, then store at room temperature wrapped in a clean kitchen towel or in a paper bag inside a loosely closed plastic bag for 2 days. For longer storage, slice and freeze in an airtight bag for up to 2 months. Rewarm slices in a 350°F (175°C) oven for 8–10 minutes or toast until the edges are crisp. You can also make the quick polenta up to 24 hours ahead; chill it covered, then bring it back to room temperature before mixing the dough.

Nutrition (per serving)

Approximate, per slice (1/12 of loaf): 190 calories, 6 g protein, 36 g carbohydrates, 4 g fat, 2 g fiber, 260 mg sodium.