Polenta Bread/Rolls 

1 tablespoon dry yeast
1 tablespoon granulated white sugar
1/2 cup 110 degree water

Put in bowl/mixer and let proof.

1 cup water
1 tablespoon salt
1/2 cup polenta

Put water and salt in saucepan, bring to boil, add polenta, bring to boil again stirring, remove from heat.

5 1/4 cup a/p flour
1 cup milk
2 tablespoons brown sugar

Add to yeast/water, add polenta, stir/mix/knead (depending on whether you are doing it by hand or mixer with dough hook) until it is soft as a baby's ass but a bit sticky. Cover with plastic, proof for 15 minutes.
Form loaves/rolls, cover with towel and proof for 1/2 hour.
Score loaves/rolls, egg wash and sprinkle with additional polenta.
Bake at 350 F. until golden.

Makes 2 loaves or 20 rolls (2 1/2 oz.)

Source of recipe: MEAN CHEF -- recipe is from the Mesa Grill.

Polenta Bread/Rolls