In this spin on cornbread, the savory flavor of the olive oil and pine nuts combined with the sweetness of the apples and honey make it perfect for a traditional Thanksgiving meal. It's also delicious for breakfast, toasted with a schmear of softened goat cheese or creme fraiche. This can be made a week in advance, wrapped well and frozen.

Get the recipe for Apple, Pine Nut and Olive Oil Polenta Bread

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Recipe courtesy of Rori Trovato
Photography by Luca Trovato