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.
Martha Stewart Living, September 2006
- Yield Makes one 9-by-5-inch loaf
- 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
- 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.
- 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.
- 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.
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