Polenta Quick Bread With Lemon And Thyme

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From martha stewart living september 2006

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Steps

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Preheat oven to 325.

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Butter a 9-by-5-inch loaf pan.

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Dust with flour , and tap out excess.

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Set aside.

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Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment.

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Mix on medium-high speed until pale and fluffy , about 3 minutes.

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Add lemon zest.

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Mix 1 minute.

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Add eggs , 1 at a time , mixing well after each addition.

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Mix in lemon juice and thyme.

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Add flour , cornmeal , baking powder , and salt , and mix until just combined.

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Stir in chopped pine nuts.

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Pour batter into prepared pan.

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Sprinkle with pine nuts.

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Bake until a pick inserted into center comes out clean , 50 to 55 minutes.

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Let cool completely on a wire rack.

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Garnish with thyme.

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Ingredients

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butter, flour, sugar, lemon zest, fresh lemon juice, eggs, fresh thyme leave, fresh thyme sprig, yellow cornmeal, baking powder, coarse salt, pine nuts