Rosemary Polenta Pound Cake

Course : Cakes
Serves: 2
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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 fresh rosemary leaves finely chopped
12 ounces unsalted butter -- at room temperature
1 1/2 cups sugar
3 large eggs

Preparation / Directions:

Mix together buttermilk and polenta; let soak for 45 minutes. Preheat oven to 350øF. Butter and flour two 8" tube cake pans. Stir in rosemary. Cream together butter and sugar until white and fluffy. Add eggs 1 at a time, beating well after each addition. Fold soaked 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 about 5 minutes before turning out onto a wire rack to cool.

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