Ingredients

• 1 cup Unsalted Butter room temperature
• 1/2 cup Granulated Sugar
• 1/4 cup Light Brown Sugar
• 1 Tbsp finely chopped fresh Rosemary
• 1 Tbsp freshly grated Lemon Zest
• 1 tsp Vanilla Extract
• 3 Eggs room temperature
• 1 cup Yellow Corn Polenta
• 2/3 cup Unbleached White All-Purpose Flour
• 1 tsp Baking Powder
• 1/2 tsp Kosher Salt
• 1/3 cup Pine Nuts lightly toasted

Instructions

1. Preheat the oven to 350°F and prepare the pans by greasing them with oil. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar and brown sugar. Mix on medium-high speed until light and fluffy, about 2-3 minutes. Use a spatula to scrape the bowl.
3. Add the rosemary, lemon zest and vanilla extract. Mix on low speed to combine. Add the eggs one at a time, mixing thoroughly with each addition.
4. Add the corn grits, flour, baking powder and salt. Mix on low speed until just combined. Remove the bowl from the mixer and fold in the pine nuts.
5. Divide the dough equally among the three mini loaf pans. Place in the oven and bake for 28-33 minutes, or until a cake tester inserted in the center comes out clean. Let sit in the pans for 5 minutes, then remove the loaves and place on a baking rack to cool completely.