Rosemary Polenta Pound Cake (San Francisco Chronicle’s Top Recipe of 1991)


The following recipe for Rosemary Polenta Pound Cake creates a finished product, delicately scented with fresh rosemary, with a perfect savory-sweet balance and lovely texture.


1 1/2 cups buttermilk
1 cup polenta
3 1/4 cups flour
1 tablespoon baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 tablespoons finely chopped fresh rosemary leaves
12 ounces unsalted butter, at room temperature
1 1/2 cups sugar
3 eggs


Mix together buttermilk and polenta; let soak for 45 minutes. Preheat oven to 350???. Butter and flour two 8-inch tube cake pans (Bundt pans work well). Sift together flour, baking powder, baking soda and salt. Stir in rosemary. Cream together butter and sugar until white and fluffy. Add eggs 1 at a time, beating well after each addition. Fold polenta and dry ingredients alternately into creamed mixture, in 3 additions. Divide batter between prepared pans. Bake about 40 minutes, or until a toothpick inserted into cake comes out clean. Let cakes cool 5 minutes before turning out on a wire rack to cool.

2 cakes 8 servings each

Per serving: 370 calories, 5 g protein, 46 g carbohydrate, 19 g fat (11 g sat.), 87 mg cholesterol, 279 mg sodium, 1 g fiber