Rosemary Polenta Pound Cake

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1 1/2 cups buttermilk

1 cup polenta

3 1/4 cups flour

1 tablespoon baking powder

1 1/2 teaspoons baking soda

3/4 teaspoon salt

3 tablespoons finely chopped fresh rosemary leaves

12 ounces unsalted butter, at room temperature

1 1/2 cups sugar

3 eggs

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