Polenta Loaf With Rosemary, Parmesan and Olive Oil
Cornmeal can be used in place of the polenta. It will result in a more cake-like texture.
2 cups all-purpose flour
1 cup uncooked polenta
1 tablespoon minced fresh rosemary
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely grated Parmesan cheese, divided
3/4 cup sour cream
1/2 cup milk
1/2 cup sugar
6 tablespoons extra-virgin olive oil
2 large eggs
Heat oven to 400 degrees. Grease an 8- to 9-inch loaf pan.
Whisk flour, polenta, rosemary, baking powder, baking soda and salt together in a large bowl. Stir in 1/2 cup Parmesan, breaking up any clumps, until coated with flour.
In a separate bowl, whisk sour cream, milk, sugar, oil and eggs until smooth. Gently fold sour cream mixture into flour mixture until just combined; do not overmix.
Pour into prepared pan. Sprinkle with remaining Parmesan.
Bake until golden brown and a knife inserted in the center comes out clean, 40 to 50 minutes. Cool before inverting. Makes 1 loaf, 12 slices
Source: Adapted by the Modesto Bee from “The America’s Test Kitchen Quick Family Cookbook” (America’s Test Kitchen, $34.95).
Per slice: 280 calories (40 percent from fat), 12.5 g fat (3.9 g saturated, 6.5 g monounsaturated), 44 mg cholesterol, 7 g protein, 35 g carbohydrates, 0.7 g fiber, 362 mg sodium.