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Healthy Cuisine

05 Sep
QUICK POLENTA BREAD WITH ROSEMARY AND KALAMATA OLIVES

Serves 10 INGREDIENTS: 1 tsp first pressed olive oil, for oiling the pan 11/2 cups instant polenta ½ tsp baking soda 3/4 tsp sea salt 1 egg, lightly beaten 11/4 cups buttermilk, shaken to blend 2 tbsp finely chopped fresh rosemary ½ cup Kalamata olives, pat dry, chopped PREAPRATION: Preheat the oven 425 F. Oil cake...