Lemon Thyme Polenta
Lemon Thyme Polenta
Yields 1 loaf of 10-12 slices
Ingredients
3/4 C./6 oz. salted butter (1.5 sticks), at room temperature
3/4 C. sugar
3 large eggs, at room temperature
1 C. fine, stoneground yellow cornmeal (Hodgson Mill brand is certified gluten-free)
1/3 C. Cherbourg flour
1 Tbsp. lemon zest, plus 2 tbsp. fresh lemon juice
1 Tbsp. coarsely-chopped fresh thyme
1 tsp. baking powder
3/4 ts p. kosher salt (we prefer Diamond Crystal brand)
Directions
Preheat oven to 350°. Butter a 9x5 loaf pan. Dust pan with Cherbourg flour and tap out the excess. Feel free to line your loaf pan with parchment paper, if you’d like extra security.
Cream butter in medium mixing bowl until it is soft. Mix in sugar and cream together until pale and fluffy.
Add eggs one at a time, making sure to fully incorporate each egg before adding another. Add lemon zest, lemon juice and thyme. Mix well.
In a separate bowl whisk together the dry ingredients. Cornmeal, Cherbourg Flour, baking powder and salt . Add to the wet ingredients and stir until combined.
Pour batter into prepared pan. Bake on center rack for 40-45 minutes, or until a toothpick comes out clean. Let cool completely on wire rack.
Are you looking for something hearty and substantial, yet light and earthy? Something you can serve with soup for dinner or slather with butter for breakfast? We have it! Polenta Quick Bread with Lemon and Thyme, or put more simply (as we did when we were selling it), the “Lemon Thyme Polenta.” It’s a rich loaf of cornbread with the zestiness of lemon and the aroma of thyme. The term “quick bread,” for those unfamiliar, refers to a non-yeasted bread often baked in a 9x5 pan. This is an ideal recipe for a novice baker or anyone that’s in a hurry.
Back when we were selling it, the lemon thyme polenta was a favorite of the savory-loving set. A joy to eat, it’s also a joy to bake. From zesting lemons to picking the thyme leaves off of the tiny sprig, the moment you place it in the oven, you will be filled with both satisfaction and great anticipation.
The first time we made it at Cherbourg, I did a brief lesson on how to properly “pick” or “de-stem” thyme. I shared a story about my daughter Ciel, a supremely gentle and patient spirit, who is a champion thyme picker because she takes her “thyme” (haha). We set our little fingers working and before long, the first quick bread loaves were in the oven. You, too, can make this in a jiffy (providing you’ve set your butter out ahead of time), and share some lemon thyme polenta magic around your table.
Be Sweet &
See you soon.
Geri