Recipes Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes Rosemary Polenta Cake Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 31, 2018 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Causey Prep Time: 20 mins Total Time: 2 hrs 30 mins Servings: 8 Ingredients Glaze ½ cup confectioners' sugar 1 tablespoon unsalted butter, melted 1 teaspoon fresh lemon juice 1 ½ teaspoons water Pinch of coarse salt ½ cup plus 1 tablespoon unsalted butter, room temperature 6 teaspoons finely chopped fresh rosemary ¾ cup plus 2 tablespoons quick-cooking polenta 1 cup all-purpose flour 2 teaspoons baking powder 1 teaspoon coarse salt ½ cup extra-virgin olive oil 5 large eggs plus 2 large egg yolks, room temperature ½ teaspoon pure vanilla extract 1 ⅓ cups granulated sugar Directions Cake: Preheat oven to 350 degrees. Brush a 10-inch Bundt pan with 1 tablespoon butter. Sprinkle with 2 teaspoons rosemary and 2 tablespoons polenta; shake to coat. Whisk together flour, baking powder, salt, and remaining 3/4 cup polenta and 4 teaspoons rosemary. In another bowl, whisk together oil, eggs, yolks, and vanilla. Beat remaining 1/2 cup butter and the sugar on medium until pale and fluffy, about 3 minutes. Slowly beat in egg mixture until just combined. With mixer on low, add flour mixture in 3 batches; beat until just combined. Pour batter into pan. Bake until golden and a toothpick comes out clean, 35 to 40 minutes. Let cool in pan 15 minutes, then turn out onto a wire rack to cool completely. Glaze: Whisk together all ingredients until smooth. Drizzle glaze over cake. Cut into wedges; serve. Rate it Print