10*25*10

I want you to do you and me a favor. I want you to get into your kitchen right now and make this recipe. It's Polenta Apple Rosemary Bread. And it will change your life.

Finding this gem of a recipe was pure luck. I was just looking for something to go with the already bomb chili that we were having for dinner. And what with all the apples...

Well, as it turns out, its so much more than just cornbread. Its cake-like, almost like a pound cake, and lightly crispy on the outside. We literally sat down at the table, took a bite, then looked up at each other and said "Oh my god. This is good!!!"

Sorry, no photos of the final product. It got dark. And we got hungry.

What the heck are you waiting for? Go. Do it. Make bread.

Polenta Apple Rosemary Bread

inspired by ReadyMade

• 1 1/2 cups all-purpose flour
• 3/4 cup polenta or stone-ground cornmeal
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 cups sugar
• 1 cup canola oil
• 2 large eggs
• 1 teaspoon vanilla
• 3 apples, peeled and cored (then chop 2 1/2 of the apples into 1/2 inch pieces, leaving half an apple for cutting into slices for the top)
• 1 teaspoon fresh rosemary, finely chopped

Preheat your oven to 350.

Spray a loaf pan with nonstick cooking spray.

Whisk together the flour, cornmeal, baking soda and salt.

In a separate bowl, beat together the sugar, oil, eggs and vanilla.

Add dry ingredients to the wet, and mix just until incorporated.

Fold in chopped apples and rosemary.

Pour batter into pan and arrange apple slices on top.

Bake for 1 hour 30 minutes, or until tester inserted in center comes out clean.

Eat it fresh. Real fresh.