Polenta Quick Bread With Lemon and Thyme

“From Martha Stewart Living September 2006”
READY IN:
1hr 25mins
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325°.
  2. Butter a 9-by-5-inch loaf pan. Dust with flour, and tap out excess; set aside.
  3. 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.
  4. Add lemon zest; mix 1 minute.
  5. Add eggs, 1 at a time, mixing well after each addition.
  6. Mix in lemon juice and thyme.
  7. Add flour, cornmeal, baking powder, and salt, and mix until just combined.
  8. Stir in chopped pine nuts.
  9. Pour batter into prepared pan. Sprinkle with pine nuts.
  10. Bake until a pick inserted into center comes out clean, 50 to 55 minutes.
  11. Let cool completely on a wire rack.
  12. Garnish with thyme.

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