Polenta Pound Cake with Mascarpone and Rosemary
"Eddie makes a mean pound cake," Damien Schaefer says admiringly of chef Eddie Russell, a fellow member of The FourCoursemen. Russell garnished slices of his tender, crumbly cake with fresh figs he picked from a nearby tree, but it's equally good without them. More Beautiful Desserts
The polenta pound cake can be kept, covered, at room temperature for up to 2 days. The rosemary syrup and mascarpone can be refrigerated separately for up to 2 days.
"This delicate dish can be easily overwhelmed by too much sugar in a dessert wine," says Nancy Palmer, a member of The Four Coursemen supper club and former wine consultant. Instead, she suggests a lightly sparkling Moscato.