Polenta Bread

 photo credit: Colin Cooke @

Polenta Bread

original recipe:

  • 1 1/2 stick unsalted butter, softened, plus more for pan
  • 1/3 cup plain flour, plus more for pan
  • 3/4 cups sugar
  • 3 large eggs
  • 1 tablespoon chopped thyme leaves, plus some springs for topping
  • 1 cup fine yellow cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons pine nuts


Preheat oven to 325F.
Butter a 9 by 5 inch loaf pan.
Dust with flour.
Put butter and sugar in a bowl of a mixer.
Mix on medium speed until pale and fluffy.
Add eggs, one at a time, mixing well after each addition.
Mix in thyme.
Add flour, cornmeal, baking powder and salt and mix well.
Pour batter into prepared pan.
Sprinkle with thyme and pine nuts.
Bake until a cake tester comes out clean, 45-50 minutes.
Cool on a wire rack.
This bread can be stored in an airtight container for up to 4 days.

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