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Rosemary Polenta Cake

Martha Stewart
  • 150 minutes
  • Serves 8

INGREDIENTS

6 tsp

Rosemary, fresh

5

Eggs plus, large

1 tsp

Lemon juice, fresh

7/8 cup

Polenta, quick-cooking

1 cup

All-purpose flour

2 tsp

Baking powder

1/2 cup

Confectioners' sugar

1 1/3 cups

Granulated sugar

1 tsp

Salt, coarse

1 pinch

Salt, coarse

1/2 tsp

Vanilla extract, pure

1/2 cup

Olive oil, extra-virgin

5/8 cup

Butter, unsalted

1 1/2 tsp

Water