Polenta Quick Bread With Lemon And Thyme

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Martha Stewart


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3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for pan

1/3 cup all-purpose flour, plus more for pan

3/4 cup sugar

1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice

3 large eggs

1 tablespoon coarsely chopped fresh thyme leaves, plus sprigs for garnish

1 cup fine yellow cornmeal (preferably stone-ground)

1 teaspoon baking powder

3/4 teaspoon coarse salt

1/4 cup pine nuts, toasted, half coarsely chopped and half whole

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