Polenta Pound Cake with Mascarpone and Rosemary

Name: Polenta Pound Cake with Mascarpone and Rosemary
Cook time: 25 min
Yield: 10
Ingredients: 1 3/4 cups cake flour, plus more for dusting; 1/2 cup polenta; Pinch of salt; 2 sticks unsalted butter, softened; 1/2 cup sugar; 6 large eggs, at room temperature; 2 teaspoons pure vanilla extract; 1 teaspoon freshly squeezed lemon juice; 1/2 cup honey; 3 tablespoons water; 2 rosemary sprigs; 1 cup mascarpone, at room temperature; 1/2 cup heavy cream; 2 tablespoons sugar; 1/2 vanilla bean, split lengthwise and seeds scraped; Fresh figs, sliced, for serving (optional)

Polenta Pound Cake with Mascarpone and Rosemary was pinched from <a href="http://www.foodandwine.com/recipes/polenta-pound-cake-with-mascarpone-and-rosemary" target="_blank">www.foodandwine.com.</a>

""Eddie makes a mean pound cake," Damien Schaefer says admiringly of chef Eddie Russell, a fellow member of The FourCoursemen. Russell garnished slices of his tender, crumbly cake with fresh figs he picked from a nearby tree, but it's equally good without them...."

INGREDIENTS

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1 3/4 cups cake flour, plus more for dusting

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1/2 cup polenta

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Pinch of salt

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2 sticks unsalted butter, softened

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1/2 cup sugar

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6 large eggs, at room temperature

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2 teaspoons pure vanilla extract

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1 teaspoon freshly squeezed lemon juice

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1/2 cup honey

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3 tablespoons water

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2 rosemary sprigs

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1 cup mascarpone, at room temperature

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1/2 cup heavy cream

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2 tablespoons sugar

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1/2 vanilla bean, split lengthwise and seeds scraped

•

Fresh figs, sliced, for serving (optional)

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