STREAMING NOW: Carnivorous

Rosemary Polenta Pound Cake

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is the Winning Recipe for 1991 in the San Francisco Chronicle, from Mark Elkin.”
READY IN:
55mins
SERVES:
16
YIELD:
2 cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix together buttermilk and polenta; let soak for 45 minutes.
  2. Preheat oven to 350°. Butter and flour two 8-inch tube cake pans (Bundt pans work well).
  3. Sift together flour, baking powder, baking soda and salt. Stir in rosemary.
  4. Cream together butter and sugar until white and fluffy. Add eggs 1 at a time, beating well after each addition. Fold polenta and dry ingredients alternately into creamed mixture, in 3 additions.
  5. Divide batter between prepared pans.
  6. Bake about 40 minutes, or until a toothpick inserted into cake comes out clean.
  7. Let cakes cool 5 minutes before turning out on a wire rack to cool.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: