Quick Bread

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.