Polenta bread with cheese

Can you make bread with polenta? Absolutely! Not only bread but one of the best breads in the world.

This polenta bread combines a fluffy, moist texture enriched with yogurt and delicious white feta cheese. It’s so quick and easy to prepare, taking only 30 minutes from start to finish.

Minimal effort yields a rewarding and delicious outcome – ideal comfort food for busy days when you want something homemade and quick. And it tastes so good that I’m sure you’ll make it again!

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Projara inspired polenta bread

Our polenta bread recipe was inspired by the traditional projara, an old Serbian bread that has recently boldly climbed on CNN’s list of 50 of the best breads in the world.

Projara is a simple, unleavened bread made from a mix of cornmeal, plain flour, eggs, yogurt, and cheese. It’s often served with soups, stews, or sauces but can also be enjoyed as regular bread, spread with cheese or other savory toppings.

Many times, projara is enriched with bacon, pickles, peppers, sausage, zucchini, or spinach.

In this recipe, we replaced cornmeal with instant polenta (yes, you heard it right) for a moist, airy texture and added fresh white cheese to enhance the taste and make it richer.

And guess what? It works perfectly! Projara-inspired polenta bread quickly became my favorite bread. Besides kljukusa, lazanki, and ricet, it’s one of my most cherished Slavic food recipes.

image of baked polenta bread pieces

This polenta bread is irresistible

We’ve tried making many breads, but this polenta was addictive. Actually, I was searching for a recipe for cornbread, but since we didn’t have any cornmeal at home, being too lazy to go to the grocery store, I was thinking, hmm….let’s see if I can use instant polenta instead.

Surprisingly, the result was soooo tasty that I had to make it over and over again.

Here are a few reasons why this bread is going to win your heart instantly:

It’s delicious. The yogurt makes it soft and tender, and the combination of cheese and polenta is absolutely mouthwatering.

It’s fluffy. The polenta creates a light and airy consistency, giving each bite a lovely softness that just melts in your mouth.

It requires no kneading. We have a delicious buckwheat bread recipe, but this bread is much quicker when whipped up with baking powder. It does not need kneading, resting or proofing – just mixing all the ingredients together, that’s all.

It’s versatile. This bread is perfect as a side dish for soups and stews or enjoyed on its own with butter or spreads. Moreover, it can be made with almost anything you wish: cottage cheese or hard cheeses, or you can pop in some smoked bacon and mix it with vegetables, fried onions, chilies, or spices.

And lastly, it’s really easy and quick to make. Ready in just 30 minutes, this recipe is perfect for those who need delicious bread without spending hours kneading and baking.

image of projara polenta cornbread pieces served on a plate

Ingredients you’ll need

POLENTA – This is the main ingredient of our bread. We used an instant polenta package in the recipe, which works great. When combined with flour and yogurt, the addition of polenta helps create a fluffy, moist, and tender crumb. Its quick-cooking nature makes it ready in less than 30 minutes.

ALL-PURPOSE FLOUR – The gluten in the flour delivers the necessary elasticity and potency to hold the bread together, ensuring it rises well and maintains a great texture. It allows the bread to have a light and airy crumb while still being sturdy enough. There’s considerably less of this flour in our bread than polenta.

YOGURT – It works great combined with polenta and flour; it adds moisture, a delicious taste, and a bit of tanginess that truly brings out a great flavor.

CHEESE – We used fresh white cheese, although you can use feta cheese, any hard cheese you find or cottage cheese. Polenta bread with cottage cheese is an absolute winner, too!

EGGS – The recipe calls for four large eggs. These work as a binding agent, helping to hold the ingredients together and providing structure. The proteins in eggs affect the texture, giving the bread a light and fluffy crumb.

OIL – Oil in the batter enhances the crust, making it really crunchy and baked to a perfect golden color. This contrasts beautifully with the moist, cheesy interior. Sunflower oil was used in the recipe, but you can also use olive il if you wish. 

BAKING POWDER – We used two teaspoons of baking powder (around 8 grams). It can be replaced with 1/2 tsp of baking soda.

SESAME SEEDS – Sprinkling sesame seeds on top provides a nutty taste with a slight crunch that complements the savory cheese and tangy yogurt. We all want that visually appealing, rustic and appetizing look. You can replace these with other seeds like pumpkin, sunflower, chia, poppy or flax seeds.

SALT – If your cheese is already salty, make sure you don’t add more than a teaspoon of salt. It’s best to try the batter before baking.

How to make polenta bread with cheese

MIXING THE BATTER

STEP 1: Preheat the oven to 200° C (392° F). First, you’ll mix the wet ingredients. In a large bowl, quickly whisk four eggs. Add oil, yogurt, milk and a teaspoon of salt. Mix everything together until thoroughly combined.

STEP 2: Now, you’ll continue with the dry ingredients. Mix the polenta into the batter and carefully blend it. Add a half cup of all-purpose flour to the polenta mixture and ensure it’s blended thoroughly.

STEP 3: Dice the cheese into small cubes and slowly add it to the batter. Gently mix with a spatula until evenly incorporated.

image of polenta bread mixture before baking

STEP 4: Prepare a baking pan lined with parchment paper. Grease the parchment paper with oil. We used a 7 x 12 inches (2o x 32 cm) baking pan; if you’re using a round one or one of a different size, adjust the amount of ingredients accordingly.

STEP 5: Slowly pour the batter into the prepared pan. Shake the pan to evenly distribute the batter, or use a spatula to help spread it.

how to add the polenta bread mixture to the pan

STEP 6: Sprinkle with sesame seeds. Make sure they are sprinkled evenly all over the batter.

image of polenta bread batter sprinkled with sesame seeds

BAKING

STEP 6: Bake at 200° C (392° F) for 25 minutes. If you’re using a fan oven, you might want to cover the bread with parchment paper for the last 10 minutes of baking to prevent burning at the top.

When fully baked, the bread should have a golden-brown crust. The top will be slightly crisp, especially if you’ve sprinkled seeds on it. If you’re unsure, insert a toothpick into the center; it should come out clean, indicating the bread is cooked.

STEP 7: Let the bread cool in the pan for 10 minutes. Then, slice it and serve it; it tastes best when freshly baked and still warm.

Top it with cream cheese, your favorite savory spread or smoked bacon. Or serve it alongside soups, stews, or salads for a hearty meal.

Polenta bread pairs great with almost anything you can think of, as long as it goes well with the cheese. Enjoy!

Tips for baking polenta bread

  • The oven should be hot. Make sure the oven is fully preheated before baking. Otherwise, the bread may take longer to bake, leading to a denser texture and a potentially soggy center. Additionally, the crust may remain pale, and the bread may have an inconsistent texture, with some parts overcooked and others undercooked.
  • Use farmer’s eggs. Organic eggs from free-range chickens will give the bread a more intense yellow color, not to mention they are healthier and much more tasty.
  • Grease the pan. Before baking, the parchment paper should be greased with oil to make the bread’s bottom crunchier and more delicious.
  • Cover the bread. For the last 10 minutes of baking, cover the bread with parchment paper to prevent it from burning at the top.
  • Check to see if it’s done. Use a toothpick to test the center; it should come out clean when the bread is fully baked.

Polenta bread variations

Use cottage cheese. Cottage cheese mixed with polenta and yogurt creates a delicious, tender, fluffy version of bread. Its taste is amazing and truly unbeatable. You can also try other cheeses, like parmesan or mozzarella.

Add bacon or ham. Small pieces of smoked bacon, smoked sausage, or cooked ham enhance the bread’s savory taste.

Add herbs and spices. Fresh herbs like rosemary, thyme, or basil add aromatic flavors, while a pinch of paprika, garlic powder, or chili flakes can add a true spicy kick.

Add vegetables. Mixing in smaller pieces of vegetables like red and green peppers, zucchini, or fresh spinach will transform your polenta bread into a colorful, delicious treat. For sweetened corn flavor, add cooked yellow corn to the mixture. 

image of polenta bread on the table

Storage

Make sure the bread cools down to room temperature. Then, wrap it tightly in plastic or aluminum foil to keep it fresh. Place the wrapped bread in an airtight container to maintain its moisture and flavor.

This way, it can be stored in the refrigerator for up to five days. You might want to reheat it before eating it; it tastes best when it’s slightly warm.

For longer storage, you can freeze polenta bread for up to 3 months. A great way to store it is to portion it before freezing. Wrap the portions, store them in an airtight container and freeze them.

Thaw at room temperature and heat it up in the oven or microwave.

Polenta bread FAQs

Does polenta bread need to be refrigerated?

It’s not necessary to refrigerate polenta bread if you’re not storing it for too long, but it’s best to do so if it contains fresh cheese, bacon, or other bacteria-sensitive ingredients.

Can I use yeast to make polenta bread?

When making polenta bread, you can substitute dry yeast for baking powder. However, you also need to increase the amount of all-purpose flour to be equal to the amount of polenta so that the bread can rise properly and double in size.

How can I make gluten-free polenta bread?

Replace all-purpose flour with a gluten-free bread flour blend. Make sure it’s a blend designed for baking to ensure proper texture.

Can I use other types of polenta for this bread?

Yes, you can use coarse-ground, finely-ground, or white polenta for this bread. Each type will affect the texture slightly, with coarse ground being grainier and finely ground being smoother. Adjust the liquid content as needed since different types of polenta absorb moisture differently. You can’t make polenta bread by this recipe with precooked polenta.

Is polenta just cornmeal?

Polenta and coarse ground cornmeal come from ground corn but differ in grind and texture. Polenta is typically coarser, providing a heartier and more substantial texture when cooked, while cornmeal can be ground finely or coarsely and is often used in baking and frying.

Is cornmeal the same as semolina?

No, cornmeal and semolina are not the same. Cornmeal is made from ground corn and comes in various consistencies, from fine to coarse. Semolina, on the other hand, is made from durum wheat and has a rougher texture. Both are adaptable, but they come from different grains and are used in different varieties of recipes.

Is polenta carb-heavy?

Polenta contains about 73 grams of carbs per 100 grams of dry polenta, making it a carb-heavy food. It’s a significant source of carbohydrates, so it’s suitable for delivering energy but should be consumed with restraint if you’re monitoring your carb intake.

Slavic food you might like

Buckwheat bread with walnuts

Cottage cheese rolls

Lazanki

Kljukusa

Ricet

Sataras

Polish beef goulash

Filo cabbage pie

polenta bread stacked
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Polenta bread with cheese

Delicious, quick, and easy-to-make polenta bread with white cheese
Servings 6 people
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

EQUIPMENT

  • 1 baking pan 7 x 12 inches (2o x 32 cm) 

INGREDIENTS

  • 1 2/3 cups polenta (270 g)
  • 5/6 cup all purpose flour (100 g)
  • 5/6 cup oil (200 ml)
  • 5/6 cup yogurt (200 ml)
  • 2/5 cup milk (100 ml)
  • 12.5 oz white cheese (355 g)
  • 1 tbsp sesame seeds (20 g)
  • 1 tsp salt (6 g)

INSTRUCTIONS

  • Preheat the oven to 200° C (392° F)
  • In a bowl, whisk four eggs. Add wet ingredients( yogurt, milk and oil) and mix them thoroughly. Add a tsp of salt and baking powder. Stir that all the ingredients combine.
  • Next, add polenta. Slowly incorporate it into the mixture. When done, do the same with all-purpose flour.
  • Dice the cheese into small cubes and slowly add it to the bowl. Gently mix the cubes into the batter.
  • Prepare a baking sheet lined with parchment paper. Grease the parchment paper with oil and pour the batter into the pan.
  • Shake the pan to evenly distribute the batter, or spread it using a spatula.
  • Sprinkle with sesame seeds and bake at 200° C (392° F) for 25 minutes until the bread starts looking golden-brown.
  • Let it cool in the pan for ten minutes, then slice and serve while still warm. Enjoy!

Video

NOTES

Ensure the oven is fully preheated to avoid a dense texture and a potentially soggy center. A properly heated oven also helps achieve a golden crust and even baking.
Organic, free-range eggs will give the bread a more intense yellow color and enhance the flavor.
Grease the parchment paper with oil before baking to make the bread’s bottom crunchier and more delicious.
Cover with parchment paper for the last 10 minutes of baking to prevent the top from burning.
Mixing cottage cheese with polenta and yogurt creates tender, fluffy bread. For different flavors, try other cheeses, like parmesan or mozzarella.
Small pieces of smoked bacon, sausage, or cooked ham enhance the savory taste.
Fresh herbs like rosemary, thyme, or basil add aroma, while paprika, garlic powder, or chili flakes bring a spicy kick.
Incorporate small pieces of vegetables like bell peppers, zucchini, or spinach for a colorful, delicious treat.
Author: Food nutters
Calories: 627kcal
Cost: $6
Course: Bread, Breakfast, Snack
Cuisine: East Euroean, Slavic
Keyword: bread

Nutrition

Serving: 228g | Calories: 627kcal | Carbohydrates: 30.9g | Protein: 17.4g | Fat: 48.65g | Saturated Fat: 12.42g | Polyunsaturated Fat: 2.95g | Monounsaturated Fat: 30.36g | Trans Fat: 0.52g | Cholesterol: 47mg | Sodium: 976mg | Potassium: 203mg | Fiber: 1.5g | Sugar: 3.78g | Vitamin A: 426IU | Vitamin C: 0.2mg | Calcium: 476mg | Iron: 1.29mg

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  1. 5 stars
    Amazing, saved as I will have to try this with the feta cheese. Sounds amazing
    Found your post at Whimsy Home Wednesday. My entries this week are numbered #25+26.
    Please join and share your posts with us https://esmesalon.com/tag/seniorsalonpitstop/

    1. Thanks Esme, I hope you’ll love it. It’s really quick to make but it tastes great.

  2. 5 stars
    Just when I think I can’t learn anything new along comes a recipe like yours and it blows my mind. Thanks.

    1. Thanks Bernadette, it’s one of the easiest recipes we ever made.

  3. 5 stars
    This looks delicious. Well give it a try this fall when we make potato soup!

    1. Thanks Debra, I really hope you’ll love it. It’s quick but very tasty.

  4. 5 stars
    I make it but its usually plain. Your look very eye catching with cheese cubes in it.

    1. The yogurt and cheese makes it taste much better than plain. Thanks for popping by!

  5. 5 stars
    what an interesting recipe. I do like polenta but had no idea you could use it to make bread. What a great idea.

    1. Thanks Judee! Yes, you can, and instant polenta works great. The second best version is making it with cottage cheese, that also tastes delicious. Thank you for stopping by!

  6. 5 stars
    Surprised the Haloumi doesn’t melt. Looks sensational! #GMAphotolinky

    1. It depends what kind of cheese you mix into these, this one is sturdy enough not to melt. However, polenta bread with cottage cheese (that completely melts) also tastes beyond delicious. Thanks for stopping by!

  7. 5 stars
    Don’t forget to join us over at the Creatively Crafty Linky Party every Wednesday through Sunday
    https://creativelybeth.com/creative-crafts-linky-party/
    Followed and Pinned!
    Creatively, Beth

  8. 5 stars
    This recipe looks and sounds delicious. I was thinking it would go great when we make chili this upcoming fall season. Thank you for sharing it with us at The Crazy Little Lovebirds link party #46.

  9. 5 stars
    This looks so delicious! I love polenta but never dreamed you could make bread with it. I’ll be featuring this today at Thursday Favorite Things, starting at 10:00 CST. 🙂

    1. Awww, thank you so much, I’m really happy to hear that 🙂

5 from 9 votes

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