Cheese & Herb Loaf

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This is a dream loaf. One that hits that savoury spot a treat, breakfast, lunch or afternoon tea….

Corn flavour from the polenta, saltiness from the olives and feta, sharpness from the vintage cheese, and freshness from the herbs.

I hope you love this as much as I do…

Cheese & Herb Loaf


200g polenta
200g Self Raising flour
160g Sharp vintage cheese or cheddar – shredded
100g Greek feta – roughly crumbed
1/2 cup kalamata or green Sicilian olives
1tsp baking powder

300mL milk
4 tbsp olive oil
2 eggs
1 cup fresh herbs – roughly chopped (variety of choice, I love parsley, thyme, dill, oregano & basil)
Small pinch of salt and cracked black pepper to liking


  • Pre heat oven to 180C fan forced
  • Whisk wet ingredients in a small bowl and set aside
  • Sift flour and baking powder. Add polenta, cheeses, olives and incorporate
  • Fold in wet ingredients making sure mixture is well incorporated
  • Pour into a lined bread tin (10inchX5inch) and bake for approximately 45minutes, or until cooked through
  • Allow to cool in pan for 15minutes prior to removing and slicing
  • Slice and enjoy warm or chilled (I love it warm). Keeps well in an airtight container for 5 days. Freezes well for up to a month in an airtight container, simply defrost in fridge overnight

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Ciao I’m Marylin:

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