Prep 15 mins
Cook 40 mins
This is the Winning Recipe for 1991 in the San Francisco Chronicle, from Mark Elkin.
- 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.
This is so different! I have only cooked with polenta a few times, but I love it! I found myself walking by this cake and taking little slivers here and there. It is an excellent combination of flavors. But, savory, not sweet.