Pineapple Polenta and Thyme Loaf - Mother's Day 2013

I woke up to a day that was less than stunning, with very thick fog until nearly 10:00am, uuugh, can I just roll over and go back to the land of nod? No, Peta, you have guests for morning tea, remember? It's Mother's Day!
Hmmmm, what treat to make for Andrew's mum? I love Bev, and she's a terrific cook, I wanted something a bit different...........ahhhhh, Pineapple Polenta and Thyme Loaf - smells delish in the house while it's cooking, and I rather like the crunchy outside, dense moistness inside and the peculiar mix of sweet and savoury, here's the how to, if you want to give it a try........
Bev, this one is for you!
Ingredients:
150 g butter
150 g caster sugar
3 eggs, lightly beaten
75 g self - raising flour
75 g polenta
2 teaspoons baking powder
250 g canned pineapple, chopped in a processor - not too finely, the occasional chunk is rustic
1 teaspoon fresh or dried thyme, approximately
Dash of vanilla extract
How to:
Line a loaf tin with baking paper, and heat the oven to 190∘C.
In a food processor, process the polenta and thyme until the thyme is well chopped and the polenta nice and fine - set aside.
In a large bowl, beat the sugar and butter and light and fluffy, add 1/2 the flour and then the eggs, little by little, then add the rest of the ingredients and mix on a low setting until we'll combined.
Pour the very wet mix into the lined loaf tin and bake for approximately 40 minutes - until set.
Remove from the oven and cool on a wire rack, it will likely ooze some butter.
It doesn't need icing, but a sprinkling of icing sugar will look pretty against the golden brown crust - if you are so inclined!
Enjoy!

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