Polenta flatbread

Polenta flatbread is a rustic, gluten-free delight that brings a hearty, golden flavor to your table. Made with cornmeal, this flatbread has a slightly crisp exterior and a soft, tender interior. It’s perfect as a base for toppings, a side to soups or stews, or simply enjoyed warm with a pat of butter or olive oil. This easy, satisfying recipe is a great alternative to traditional wheat-based bread.

Ingredients:

• 1 cup cornmeal (medium or fine ground)

• 1 cup boiling water

• ½ cup all-purpose flour (or gluten-free blend)

• 2 tablespoons olive oil (plus more for cooking)

• ½ teaspoon salt

• ½ teaspoon baking powder

• Optional: 1 teaspoon herbs (rosemary, thyme, or oregano)

• Instructions:

  1. Prepare Polenta Dough:

     • In a mixing bowl, combine cornmeal with boiling water. Stir to make a thick paste.

     • Let it sit for 5 minutes to absorb the liquid.

  2. Add Remaining Ingredients:

     • Mix in flour, olive oil, salt, baking powder, and herbs (if using).

     • Stir until a dough forms. If too sticky, add a bit more flour.

  3. Shape Flatbreads:

     • Divide dough into 4–6 equal pieces.

     • Flatten each into a thin round (about ¼ inch thick) using floured hands or rolling pin.

  4. Cook:

     • Heat a nonstick skillet or griddle over medium heat and add a drizzle of olive oil.

     • Cook each flatbread for 3–4 minutes per side until golden and slightly crispy.

  5. Serve Warm:

     • Serve warm with butter, hummus, cheese, or your favorite toppings.

     • Tips:

       • Add minced garlic or chili flakes for extra flavor.

       • You can bake them at 400°F (200°C) for 12–15 minutes if you prefer oven-baked.

       • Best enjoyed fresh, but leftovers reheat well in a skillet.

       • Enjoy this wholesome, comforting Polenta Flatbread fresh off the griddle—delicious simplicity at its best!