Polenta Quick Bread with Lemon and Thyme
Recipe information
Yield
makes one 9-inch loaf
Ingredients
Preparation
Step 1
Preheat the oven to 325°F. Butter a 9 × 5-inch loaf pan. Dust with flour; tap out excess. 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.
Step 2
Add lemon zest; mix 1 minute. Add eggs, one at a time, mixing well after each addition. Mix in lemon juice and thyme. Add flour, cornmeal, baking powder, and salt, and mix until just combined. Stir in chopped pine nuts.
Step 3
Pour batter into prepared pan. Sprinkle with whole pine nuts. Bake until a tester inserted into the center comes out clean, 50 to 55 minutes. Let cool completely on a wire rack. Garnish with thyme. The bread can be stored in an airtight container at room temperature up to 2 days.
