A savoury loaf rendition of an olive oil cake, using polenta (cornmeal) to create a distinctly chewy texture. The sweet caramelized onions and a bouquet of fresh herbs, make this aromatic loaf a perfect companion to dinners, big or small. Makes 1 9X5 inch loaf.
In a large skillet, heat butter over medium heat. Add onions; cook until translucent and softened, about 15 minutes. Reduce heat to low, and cook until onions turn a dark golden brown, about 2 hours. (Stir every 10 minutes to evenly brown the onions). Nearing the end of 2 hours, increase the heat to medium, stir in the balsamic vinegar, deglazing the skillet and scraping the browned bits from the bottom of the pan. Turn off heat and set aside skillet to let cool.
Preheat oven to 350℉. Grease inside of a 9X5 inch loaf pan with a little butter.
Place eggs in the bowl of a stand mixer fitted with the whisk attachment. With mixer on high speed, add Extra Virgin Olive Oil in a slow steady stream until combined. Add milk and beat until combined.
In a medium sized bowl, whisk together flour, polenta, thyme, rosemary, sage, baking powder, salt and pepper. Remove whisk attachment from mixer and replace with paddle attachment. With mixer speed on low, gradually add flour mixture to egg mixture until combined. Remove bowl from mixer and fold in the caramelized onions with a spatula, until well incorporated. Pour batter into prepared loaf pan.
Bake until a wooden toothpick in the center comes out clean, 45 – 50 minutes. Let cool in pan on a rack for 10 minutes. Remove from pan and allow to cool completely on rack. Serve with the crème fraiche and garnish with a drizzle of Extra Virgin Olive Oil and pepper, if desired. Store at room temperature wrapped in tin foil.
Your choice of Olive the Best Ultra-Premium Extra Virgin Olive Oil will determine the overall flavour of this loaf. If you prefer a Fused or Infused Olive the Best Extra Virgin Olive Oil, by all means experiment. Depending on your chosen flavour, you may have to adjust or eliminate one or more of the fresh herbs used in the original recipe. ENJOY!
Ingredients
Directions
In a large skillet, heat butter over medium heat. Add onions; cook until translucent and softened, about 15 minutes. Reduce heat to low, and cook until onions turn a dark golden brown, about 2 hours. (Stir every 10 minutes to evenly brown the onions). Nearing the end of 2 hours, increase the heat to medium, stir in the balsamic vinegar, deglazing the skillet and scraping the browned bits from the bottom of the pan. Turn off heat and set aside skillet to let cool.
Preheat oven to 350℉. Grease inside of a 9X5 inch loaf pan with a little butter.
Place eggs in the bowl of a stand mixer fitted with the whisk attachment. With mixer on high speed, add Extra Virgin Olive Oil in a slow steady stream until combined. Add milk and beat until combined.
In a medium sized bowl, whisk together flour, polenta, thyme, rosemary, sage, baking powder, salt and pepper. Remove whisk attachment from mixer and replace with paddle attachment. With mixer speed on low, gradually add flour mixture to egg mixture until combined. Remove bowl from mixer and fold in the caramelized onions with a spatula, until well incorporated. Pour batter into prepared loaf pan.
Bake until a wooden toothpick in the center comes out clean, 45 – 50 minutes. Let cool in pan on a rack for 10 minutes. Remove from pan and allow to cool completely on rack. Serve with the crème fraiche and garnish with a drizzle of Extra Virgin Olive Oil and pepper, if desired. Store at room temperature wrapped in tin foil.
Your choice of Olive the Best Ultra-Premium Extra Virgin Olive Oil will determine the overall flavour of this loaf. If you prefer a Fused or Infused Olive the Best Extra Virgin Olive Oil, by all means experiment. Depending on your chosen flavour, you may have to adjust or eliminate one or more of the fresh herbs used in the original recipe. ENJOY!
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