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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.

Source: Martha Stewart Living, September 2006
Yield

Ingredients

Directions

Cook's Notes

Bread can be stored in an airtight container at room temperature up to 2 days.

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  • tirelessbaker
    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.
    Reply

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