POLENTA QUICK BREAD WITH LEMON AND THYME
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
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 SHORTBREAD
Lovely gluten-free biscuits ,great with a cup of tea.
Provided by Mairebc
Time 45m
Yield Makes Biscuits
Number Of Ingredients 0
Steps:
- 1. In an electric mixer , beat the butter with icing sugar and vanllla at low speed until combined.
- In another bowl, whisk together the flour, cornmeal .
- Blend the dry ingredients into the butter mix. It may require a drop of water to bind
- Roll out between sheets of cling film, using a pastry cutter make the biscuits.sprinkle them with Demerara sugar and place on baking sheet.
- Cook in the oven 180, gas mark for until they are golden brown
TUSCAN STYLE CORNBREAD (POLENTA BREAD)
An unusual cornbread with pancetta, sun-dried tomatoes, and rosemary baked right in. Can be made in a 10-inch cast iron skillet or a 9 inch round cake pan.
Provided by threeovens
Categories Quick Breads
Time 45m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F In a medium bowl combine cornmeal, flour, sugar, baking soda, and salt; set aside. Add 1 tablespoon oil to a 10 inch cast iron skillet or 9-inch round cake pan and place in oven for 5 minutes. Remove from oven and swirl oil around to coat bottom and sides.
- Meanwhile, in a large bowl combine half-and-half, eggs, and remaining oil. Crumble in bacon, then stir in tomatoes, shallot, and rosemary. Add dry cornmeal mixture and stir just until moistened. Pour batter into skillet or cake pan. Bake 30 to 35 minutes or until a wooden toothpick comes out clean.
- Cut into wedges and serve with softened butter.
Nutrition Facts : Calories 252.3, Fat 10, SaturatedFat 3.9, Cholesterol 58, Sodium 701, Carbohydrate 36.2, Fiber 4.3, Sugar 11.4, Protein 7.9
LEMON POLENTA BISCUITS
These biscuits are both sweet and tart at the same time. They are one of the most requested recipes I make.
Provided by SummersMummy
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h50m
Yield 15
Number Of Ingredients 9
Steps:
- Beat 1 cup plus 1 1/2 tablespoon butter, confectioners' sugar, white sugar, 1 tablespoon lemon zest, and vanilla extract together in a bowl until smooth. Stir in polenta. Add flour in 2 batches, mixing until dough comes together. Stir in lemon juice.
- Turn dough out on a floured work surface; knead gently until smooth, about 1 minute. Divide into 2 pieces. Place on parchment paper; roll up into logs and wrap well.
- Refrigerate dough logs until firm, about 1 hour.
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease 2 baking sheets.
- Cut logs into 3/4-inch slices. Space slices 1 inch apart on baking sheets. Sprinkle remaining 1 tablespoon lemon zest on top.
- Bake in the preheated oven until lightly brown, 15 to 20 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, about 10 minutes.
Nutrition Facts : Calories 284.7 calories, Carbohydrate 36.4 g, Cholesterol 36 mg, Fat 14.1 g, Fiber 1.1 g, Protein 3.5 g, SaturatedFat 8.7 g, Sodium 144.9 mg, Sugar 13.3 g
THE BEST SHORTBREAD RECIPE!
A delicious light and buttery shortbread recipe which is as easy as pie to make!!
Provided by tashax3
Time 25m
Yield Makes Slices
Number Of Ingredients 0
Steps:
- Preheat oven, 150 degrees C.
- Cream the butter and sugar.
- Add the plain flour and semolina or cornflour/polenta.
- Mix lightly.
- Press into a buttered 22cm square tin or a 20cm diameter round tin and prick with a fork.
- Bake for 50 minutes.
- Sprinkle with sugar.
- But into squares/slices whilst still hot and allow to cool.
BLOOD ORANGE AND POPPY POLENTA SHORTBREAD COOKIES
If you can't find blood oranges, substitute navel orange zest and juice or pick up a bottle of blood orange juice.
Provided by Claire Saffitz
Categories Bon Appétit Dessert Cookies Christmas Hominy/Cornmeal/Masa Orange Lemon Vanilla Poppy Bake
Yield Makes 16 large or 32 small
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Lightly butter an 8x8" baking pan, preferably metal. Line with parchment paper, creating overhang on 2 sides. Lightly butter parchment. Whisk polenta, salt, and 1 1/2 cups flour in a medium bowl to combine. Place granulated sugar and blood orange and lemon zests in a large bowl and rub together with your fingers until mixture is very fragrant and sugar starts to look a little moist, about 1 minute. Add 1 cup butter and beat with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add vanilla and beat just to combine. Reduce speed to low and gradually add dry ingredients, mixing just until combined. Fold dough with a rubber spatula a few times to incorporate any dry bits in the bottom of the bowl. The dough will be wet and a bit sticky.
- Using floured hands, gently press half of the dough into prepared pan in an even layer. Sprinkle 2 Tbsp. poppy seeds over dough; press gently to adhere. Scatter pieces of remaining dough over and press down into an even layer with floured hands. For a completely flat surface, use the bottom of a straight-sided measuring cup to smooth dough.
- Bake shortbread until edges are golden brown and center is light golden, 25-30 minutes. Let cool in pan.
- Meanwhile, simmer blood orange juice in a small saucepan over medium heat, swirling often, until reduced to 2 Tbsp., 10-12 minutes. Pour into a small bowl and let cool.
- Carefully slide a small knife or offset spatula along sides of pan not lined with parchment paper, then use edges of paper to lift out shortbread onto a cutting board. Using a serrated knife, slice into quarters in one direction, then into eighths in the other direction (for larger bars, just cut in half first). Puzzle shortbread bars back into pan the same way they came out; set aside.
- Add powdered sugar to bowl with reduced juice and whisk until smooth. The glaze should fall off the end of the whisk in a thick, glossy, smooth ribbon. If glaze is not pourable and gets stuck in the whisk, add in water a ½-teaspoonful at a time until you get the right consistency. Drizzle glaze over shortbread in pan and use an offset spatula to smooth all the way to the edges. Sprinkle with more poppy seeds and let shortbread sit until glaze is set, at least 1 hour.
- Just before serving, retrace cuts with a sharp knife and remove bars from pan.
- Do Ahead
- Shortbread can be baked 3 days ahead. Once glaze is set, cover tightly and store at room temperature.
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