David Lebovitz's Polenta Cake With Olive Oil And Rosemary

Name: David Lebovitz's Polenta Cake With Olive Oil And Rosemary
Prep time: 1 h 27 min
Cook time: 1 h 27 min
Total time: 1 h 27 min
Yield: 12
Cuisine: Global
Ingredients: 2 teaspoons almond extract o2 1 tsp vanilla extract; 2 teaspoons baking powder; 12 servings or stone-ground corn meal; 2 larges egg yolks; 5 larges eggs, at room temperature; 237 milliliters all-purpose flour; 2 teaspoons finely minced fresh rosemary leaves; 118 milliliters olive oil; 2 Tbsps polenta; 1 teaspoon salt; 315 milliliters sugar; 1 Tbsp unsalted butter, at room temperature

If 48 cents per serving falls in your budget, David Lebovitz's Polenta Cake With Olive Oil And Rosemary might be a spectacular vegetarian recipe to try. This recipe serves 12. One portion of this dish contains around 5g of protein, 13g of fat, and a total of 295 calories. From preparation to the plate, this recipe takes approximately 1 hour and 27 minutes. If you have salt, rosemary leaves, olive oil, and a few other ingredients on hand, you can make it.