Mesa Grill Bread/Rolls

From: HeidiSue

On Sep 1, 2007

This bread was outstanding! I can't believe how easy it was and what a unique taste. The slight sweetness from the brown sugar and mild corn flavor from the polenta was just wonderful. I am making it again tonight for friends, can't wait! I also love how quick it is, very little trouble with to die for results. Thanks for posting!

From: YungB

On Jan 27, 2007

I used regular cornmeal as suggested by others but that made the bread came out dense. I guess cornmeal isn't the same as polenta? It still tastes good but it isn't fluffy like the picture above. The next time, I will use polenta and see if it comes out better.

From: Susie in Texas

On Jun 22, 2005

This recipe is the easiest, almost fail-proof, yeast dough recipe I have ever tried. First of all, do not be intimidated by the ingredient "polenta". It is simply a specialty grind cornmeal. I used regular ground yellow cornmeal and it worked perfectly. White cornmeal would work also. I mixed mine completely by hand. The dough is sticky, as stated, but when I formed my loaves I did it on a lightly floured surface which helped. I made 2 nice sized loaves and baked them for 30 minutes on a baking stone. The loaves held their shape and rose very nicely. The crust is firm and slices easily. My family really enjoyed this delicious bread. 5 stars for how easy it is to make and 5 stars for taste!

From: Linorama

On Mar 13, 2003

Fabulous bread! I made this during Mean Chef's bread making class and was amazed at the results — a beautiful, rustic, bread with an incredible crust. It rose nice and high and the flavor was out of this world. I think the polenta added a lot of flavor and texture to the bread. We ate it right out of the oven along with a salad for dinner. Wonderful! Mean, thanks for sharing the recipe and your time.