Step 1

Preheat oven to 425°F. Grease bottoms of each mini loaf holder.

Step 2

In a large bowl, combine polenta, flour, salt, sugar, baking powder, and rosemary.

Step 3

In a medium bowl, whisk together egg, olive oil, and milk until combined.

Step 4

Add wet ingredients to polenta mixture and stir until well combined.

Step 5

Pour batter into loaf pans. Bake until golden and starting to crack on top, about 10 minutes.