Polenta Quick Bread With Lemon And Thyme Recipes

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LEMON-THYME BREAD



Lemon-Thyme Bread image

Lemon and thyme go together like milk and cookies. Fresh thyme is best, but if you must use dried, reduce the amount to 1 tablespoon and crush it between your fingers before adding it to the batter. -Cathy Tang, Redmond, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 1 loaf (12 pieces).

Number Of Ingredients 11

1/2 cup butter, softened
3/4 cup sugar
1 large egg, room temperature
1/2 cup buttermilk
1/2 cup sour cream
1-3/4 cups all-purpose flour
2 tablespoons minced fresh thyme
1 tablespoon grated lemon zest
1/2 teaspoon baking soda
1/4 teaspoon salt
Confectioners' sugar

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg. Combine buttermilk and sour cream. Combine the flour, thyme, lemon zest, baking soda and salt; add to the creamed mixture alternately with buttermilk mixture, beating well after each addition., Transfer to a greased 8x4-in. loaf pan. Bake at 350° until a toothpick inserted in the center comes out clean, 40-50 minutes. Cool for 10 minutes before removing from pan to a wire rack. Cool completely; sprinkle with confectioners' sugar.

Nutrition Facts : Calories 212 calories, Fat 10g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 176mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

LEMON POLENTA CAKE



Lemon Polenta Cake image

A syrupy lemon thrill that is my favorite! This cake recipe uses ground almonds instead of flour.

Provided by kiminal

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 12

Number Of Ingredients 9

2 ⅔ cups turbinado sugar
1 pound butter, room temperature
6 eggs, room temperature
5 cups almond meal
1 ⅓ cups fine cornmeal
1 teaspoon baking powder
½ teaspoon salt
6 lemons, juiced and zested
¾ cup superfine sugar

Steps:

  • Preheat an oven to 300 degrees F (150 degrees C). Line the bottom of a 10-inch cake pan with parchment paper.
  • Beat the sugar and butter with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.
  • In a separate bowl, combine the almond meal, cornmeal, baking powder, salt, and lemon zest. Gently fold it into the butter mixture, stirring just until combined.
  • Pour the batter into the prepared pan and bake in the preheated oven until the cake is golden and a toothpick inserted into the center comes out clean, 90 to 120 minutes.
  • While the cake is baking, combine the lemon juice and superfine sugar in a saucepan. Bring to a boil over medium-high heat and boil until the sugar has dissolved and the liquid is reduced by half. Remove from heat.
  • Remove the cake from the oven and use a skewer or toothpick to prick holes in the cake. Pour the lemon syrup over the surface. Allow the cake to cool in the pan completely before serving.

Nutrition Facts : Calories 774.1 calories, Carbohydrate 86.7 g, Cholesterol 163.2 mg, Fat 41.9 g, Fiber 3.2 g, Protein 23.5 g, SaturatedFat 21 g, Sodium 409.3 mg, Sugar 54.5 g

POLENTA QUICK BREAD WITH LEMON AND THYME



Polenta Quick Bread with Lemon and Thyme image

Lemon, pine nuts, thyme, and cornmeal are blended in the bowl of an electric mixer. The finished quick bread is crumbly and savory-sweet.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes one 9-by-5-inch loaf

Number Of Ingredients 10

3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for pan
1/3 cup all-purpose flour, plus more for pan
3/4 cup sugar
1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
3 large eggs
1 tablespoon coarsely chopped fresh thyme leaves, plus sprigs for garnish
1 cup fine yellow cornmeal (preferably stone-ground)
1 teaspoon baking powder
3/4 teaspoon coarse salt
1/4 cup pine nuts, toasted, half coarsely chopped and half whole

Steps:

  • Preheat oven to 325 degrees. Butter a 9-by-5-inch loaf pan. Dust with flour, and tap out excess; set aside. 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.
  • Add lemon zest; mix 1 minute. Add eggs, 1 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.
  • Pour batter into prepared pan. Sprinkle with pine nuts. Bake until a cake tester inserted into center comes out clean, 50 to 55 minutes. Let cool completely on a wire rack. Garnish with thyme.

POLENTA QUICK BREAD WITH LEMON AND THYME



Polenta Quick Bread With Lemon and Thyme image

Make and share this Polenta Quick Bread With Lemon and Thyme recipe from Food.com.

Provided by Vino Girl

Categories     Quick Breads

Time 1h25m

Yield 1 loaf

Number Of Ingredients 12

3/4 cup butter, softened, plus more for pan
1/3 cup flour, plus more for pan
3/4 cup sugar
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice
3 eggs
1 tablespoon coarsely chopped fresh thyme leave, plus
fresh thyme sprig (to garnish)
1 cup fine yellow cornmeal (preferably stone-ground)
1 teaspoon baking powder
3/4 teaspoon coarse salt
1/4 cup pine nuts, toasted, half coarsely chopped and half whole

Steps:

  • Preheat oven to 325°.
  • Butter a 9-by-5-inch loaf pan. Dust with flour, and tap out excess; set aside.
  • 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.
  • Add lemon zest; mix 1 minute.
  • Add eggs, 1 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.
  • Pour batter into prepared pan. Sprinkle with pine nuts.
  • Bake until a pick inserted into center comes out clean, 50 to 55 minutes.
  • Let cool completely on a wire rack.
  • Garnish with thyme.

Nutrition Facts : Calories 2856.9, Fat 180.9, SaturatedFat 94.5, Cholesterol 1000.5, Sodium 3342.9, Carbohydrate 286.4, Fiber 12.4, Sugar 154.2, Protein 39.5

LEMON POLENTA POUND CAKE



Lemon Polenta Pound Cake image

This cake was created by Shanna Masters, served at a dinner honoring some of San Francisco's top chefs. It is best when allowed to "mellow" for a day. I serve it sliced, with a light spreading of Lemon Curd, topped with heavy whipped cream (preferably not from a can) and fresh blueberries or raspberries. Be careful not to over-bake this cake, or it will be dry. Bottled lemon juice may be used in place of fresh lemon juice.

Provided by Graciebonica

Categories     Brunch

Time 1h20m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 13

1/2 cup yellow cornmeal
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs, separated
1/2 cup butter
2 tablespoons grated lemon zest
1 1/4 cups sugar
6 tablespoons fresh lemon juice
2 tablespoons evaporated milk
whipped heavy cream
lemon curd
blueberries or raspberries

Steps:

  • Preheat the oven to 350°F
  • Line a 9x5-inch loaf pan with parchment or waxed paper.
  • Combine the cornmeal, flour, baking soda and salt; set aside.
  • Beat the egg whites until stiff; set aside.
  • Cream the butter, sugar and lemon zest until fluffy, then add the egg yolks and mix well.
  • Add the lemon juice and milk alternately with the dry ingredients.
  • Blend just until the dry ingredients are moistened.
  • Carefully fold in the beaten egg whites.
  • Spoon the batter into the prepared pan.
  • Bake for 50 to 60 minutes, or until a toothpick inserted near the center of the cake comes out clean.
  • Let the cake cool for 15 minutes in the pan before turning out on a rack to cool.
  • Remove the lining paper and cool completely.
  • Slice, spread with lemon curd, top with whipped cream and berries.

CREAMY POLENTA WITH THYME



Creamy Polenta with Thyme image

Pair this delicious side dish with Braised Short Ribs for a savory homemade meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 4

Coarse salt and freshly ground pepper
1 1/4 cups yellow cornmeal
2 tablespoons butter
1 tablespoon fresh thyme leaves, plus more for garnish

Steps:

  • In a large saucepan, combine 7 cups water, 2 teaspoons coarse salt, and 1/4 teaspoon pepper; bring to a boil over high heat. Whisking constantly, gradually add cornmeal. Reduce heat to medium-low; simmer polenta, whisking frequently, until thickened and creamy, 10 to 15 minutes.
  • Remove from heat. Stir in butter and thyme and season with salt and pepper. Garnish with thyme, and serve. If polenta thickens upon standing, stir in a little hot water.

LEMON-THYME CORNMEAL QUICK BREAD



Lemon-Thyme Cornmeal Quick Bread image

For the best texture, be sure to choose regular or finely ground cornmeal. Avoid stone-ground cornmeal, as it is too coarse for this delicate bread.

Provided by JackieOhNo

Categories     Quick Breads

Time 1h5m

Yield 12 slices

Number Of Ingredients 12

1 1/2 ounces all-purpose flour (about 1/3 cup)
1 cup fine yellow cornmeal
1 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 cup egg substitute
2/3 cup sugar
1 tablespoon chopped fresh thyme
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
2 tablespoons pine nuts, toasted and divided
cooking spray
1 tablespoon butter, melted

Steps:

  • Preheat oven to 325°.
  • Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, and salt in a medium bowl, stirring mixture with a whisk.
  • Place egg substitute, sugar, and oil in a large bowl; beat with a mixer at medium-high speed 1 minute or until well blended. Add thyme, rind, and juice; beat at low speed until combined. Add flour mixture; beat just until combined. Chop 1 tablespoon nuts; stir into batter.
  • Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Sprinkle evenly with remaining 1 tablespoon whole nuts. Bake at 325° for 30 minutes. Remove pan from oven (do not turn oven off). Drizzle butter evenly over batter. Bake an additional 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Nutrition Facts : Calories 119.2, Fat 2.3, SaturatedFat 0.7, Cholesterol 2.5, Sodium 217.7, Carbohydrate 22.5, Fiber 1, Sugar 11.6, Protein 2.9

LEMON-THYME TEA BREAD



Lemon-Thyme Tea Bread image

I received this recipe as part of a gift, along with a lemon thyme plant and a fresh loaf of this pound cake-like bread. Everyone who tries it asks for the recipe. -Jeannette Mango, Parkesburg, Pennsylvania

Provided by Taste of Home

Time 1h

Yield 1 loaf (16 slices).

Number Of Ingredients 13

3/4 cup whole milk
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon grated lemon zest
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon lemon juice

Steps:

  • In a microwave-safe bowl, combine milk and thyme. Microwave, uncovered, on high 1-2 minutes or until bubbly; cover and let stand until cooled to room temperature., Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with reserved milk mixture. Stir in lemon juice and zest. , Pour into a greased 9x5-in. loaf pan. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack. , In a small bowl, combine glaze ingredients until smooth; drizzle over bread.

Nutrition Facts : Calories 187 calories, Fat 7g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 92mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 0 fiber), Protein 3g protein.

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