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Polenta Quick Bread with Lemon and Thyme

Lemon, pine nuts, thyme, and cornmeal are blended in the bowl of an electric mixer. The finished quick bread is crumbly and savory-sweet.

  • yield: Makes one 9-by-5-inch loaf

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Ingredients

  • 3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for pan
  • 1/3 cup all-purpose flour, plus more for pan
  • 3/4 cup sugar
  • 1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
  • 3 large eggs
  • 1 tablespoon coarsely chopped fresh thyme leaves, plus sprigs for garnish
  • 1 cup fine yellow cornmeal (preferably stone-ground)
  • 1 teaspoon baking powder
  • 3/4 teaspoon coarse salt
  • 1/4 cup pine nuts, toasted, half coarsely chopped and half whole

Directions

  1. Step 1

    Preheat oven to 325 degrees. Butter a 9-by-5-inch loaf pan. Dust with flour, and tap out excess; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes.

  2. Step 2

    Add lemon zest; mix 1 minute. Add eggs, 1 at a time, mixing well after each addition. Mix in lemon juice and thyme. Add flour, cornmeal, baking powder, and salt, and mix until just combined. Stir in chopped pine nuts.

  3. Step 3

    Pour batter into prepared pan. Sprinkle with pine nuts. Bake until a cake tester inserted into center comes out clean, 50 to 55 minutes. Let cool completely on a wire rack. Garnish with thyme.

Source
Martha Stewart Living, September 2006

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Reviews (1)

  • 26 Dec, 2008

    Wonder if a misprint--3/4 c. butter to 1-1/3 cups flour and polenta resulted in a great tasting, sunken, very greasy bread. Next time try a cup or two more flour.