Best 8 Polenta Quick Bread With Lemon And Thyme Recipes

LEMON-THYME BREAD

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.

LEMON POLENTA CAKE

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.

POLENTA QUICK BREAD WITH LEMON AND THYME

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

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.

LEMON POLENTA POUND CAKE

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

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

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.

LEMON-THYME TEA BREAD

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.