Quick Breads: Polenta Loaf With Rosemary, Parmesan And Olive Oil

Makes 1 loaf
2 cups all-purpose flour
1 cup {5-ounces} polenta
1 tablespoon minced fresh rosemary
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 ounces Parmesan cheese, grated course {1 cup}, divided use
3/4 cup sour cream
1/2 cup whole milk
1/2 cup sugar
6 tablespoons extra-virgin olive oil
2 large eggs
Heat oven to 400 degrees
Whisk flour, polenta, rosemary, baking powder, baking soda and salt together in a large bowl. Stir in 1/2 cup Parmesan, breaking up any clumps, until coated with flour.

In a separate bowl, whisk sour cream, milk, sugar, oil and eggs together until smooth. Gently fold sour cream mixture into flour mixture until just combined; do not over mix.
Pour into greased loaf pan or greased muffin tins. Sprinkle with remaining Parmesan.
Bake until golden brown and a knife inserted in the center comes out clean, 15 to 20 minutes for muffins, 40 to 50 minutes for loaf pan. Cool before inverting.
NOTE:
Cornmeal can be used in place of the polenta. It will result in a more cake-like texture.