ROSEMARY PUMPKIN LOAF.

This loaf incorporates polenta as one of the ingredients. Polenta is a flour like cereal made from ground maize / dried corn and is readily available in your supermarket. Ingredients....500 gm of pumpkin, peeled and cut into 1 cm pieces, 1 tbs of canola / rice bran oil, 1 tbs of dried rosemary, 260 gm of self raising flour, 125 gm of polenta, 40 gm of finely grated Parmesan cheese,2 eggs, lightly beaten, 300gm of sour cream, 55 gm of pepitas. Preheat your oven to 200 deg C. Grease and line a loaf pan with baking paper ( 14 cm x 21 cm ). Place the combined pumpkin, oil and half the rosemary in a large ovenproof dish in a single layer and bake in the preheated oven, for 20 minutes or until the pumpkin is tender. Cool for 10 minutes and then mash in a large bowl. Reduce oven temperature 160 deg C. Mix together the flour, polenta and the remaining rosemary and then add to the mashed pumkin mixture Whisk eggs and sour cream together and then pour onto the mixture, stirring until just combined. Spread the mixture into the prepared pan and sprinkle over the pepitas, pressing gently into the surface. Cover loosely with a piece of foil. Bake in the preheated oven for 1 hour. Remove the foil and continue to bake for a further 20 minutes. Leave the loaf to stand in the pan for 5 minutes before turning out onto a wire rack to cool completely.