Guest guest Posted July 11, 2008 Report Share Posted July 11, 2008 @@@@@ Rosemary Polenta Pound Cake 1 1/2 cups buttermilk 1 cup polenta 3 1/4 cups flour 1 tablespoon baking powder 1 1/2 teaspoons baking soda 3/4 teaspoon salt 3 tablespoons finely chopped fresh rosemary leaves 12 ounces unsalted butter, at room temperature 1 1/2 cups sugar 3 eggs Mix together buttermilk and polenta; let soak for 45 minutes. Preheat oven to 350°. Butter and flour two 8-inch tube cake pans (Bundt pans work well). Sift together flour, baking powder, baking soda and salt. Stir in rosemary. 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. Divide batter between prepared pans. Bake about 40 minutes, or until a toothpick inserted into cake comes out clean. Let cakes cool 5 minutes before turning out on a wire rack to cool. Makes: 2 cakes, 8 servings each Author: Mark Elkin Source: San Francisco Chronicle Top Recipe 1991 Formatted by Chupa Babi: 07.10.08 Per serving: 370 calories, 5 g protein, 46 g carbohydrate, 19 g fat (11 g sat.), 87 mg cholesterol, 279 mg sodium, 1 g fiber. " Right around this time in the Bay Area's culinary history, chefs were beginning to experiment with savory-sweet combinations, such as this polenta pound cake, which is delicately scented with fresh rosemary. Some combinations didn't work; this one did. Our staff loved its perfect savory-sweet balance and lovely texture. From Mark Elkin, formerly of Oliveto. " Quote Link to comment Share on other sites More sharing options...
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