So, my daughter Chelsea is in Dingle, Ireland right now for her honeymoon. Dingle is a small port town on the southwest coast.
I can tell you that the landscape in Ireland literally moved me to tears. It really is so overwhelmingly beautiful. Our favorite spot: the Dingle peninsula. Seeing my daughter there now– I feel the same sense of happiness as I did being there.
Russ and I stayed in a manor house in Dingle. The owners, a daughter and her Mom, said that we were “the most relaxed Americans that had ever stayed at their house.” Ha! 🙂
How does this all have to do with the title of the post, Lemon Poppy Seed Polenta Bread? Well, Chelsea posted a picture of a lemon polenta cake that looked so good from her visit in Dingle, Ireland. I decided to try a version, modified in FODMAPs (obviously)…and friends, it is yummy! And yes, Lucy (my sweet chocolate lab) did sneak a piece!
Want to give the recipe a whirl? Here you go!
- 1/2 cup butter, at room temperature
- 2/3 cup sugar
- 3 large eggs
- 1 cup gluten free flour blend
- 1/2 cup lactose free milk
- 1 1/2 cup corn meal or fine polenta
- 1 teaspoon baking soda
- 1 teaspoon lemon zest
- 3 tablespoons lemon juice
- 3 tablespoons poppy seeds
- Preheat oven to 350 degrees F
- Prepare loaf pan with parchment paper.
- In medium bowl, mix butter and sugar until creamed together.
- Add in eggs, to blend.
- Stir in gluten free flour, then add in milk.
- Mix in the corn meal and baking soda.
- Last, add the lemon zest, lemon juice and 1 1/2 tablespoons poppy seeds.
- Add mixture to loaf pan.
- Sprinkle the remainder of the poppy seeds over the top of the mixture.
- Bake for 45-55 minutes--edges should be brown and a cake taster comes out clean from center.