Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, polenta (cornmeal) cookies. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Polenta (Cornmeal) Cookies is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Polenta (Cornmeal) Cookies is something that I have loved my whole life. They are fine and they look fantastic.
Learn how to make perfect Cornmeal Cookies, with crispy edges, soft centres and the taste of buttery corn in every bite. Made with polenta, these are my fave Corn Cookies! The word polenta does not actually refer to a specific grain, but rather a porridge dish made from a coarse grind of cornmeal.
To begin with this particular recipe, we must prepare a few components. You can cook polenta (cornmeal) cookies using 7 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Polenta (Cornmeal) Cookies:
- Make ready 125 g Butter *softened
- Take 1/2 cup Caster Sugar
- Take 1 Egg
- Get 1 cup Polenta (Cornmeal)
- Get 3/4 cup Plain Flour
- Get 1/2 cup Dried Fruit *Black Currants, Sultanas, Sour Cherries, Cranberries, Raisins, etc
- Prepare 1/4 cup Nuts *Pine Nuts, Pistachio OR Almonds
Polenta Cookies, Rustic Polenta Cookies, Italian Polenta Cookies (zaleti). Italian Polenta Cookies with Goat Cheese and RosemaryCupcake Project. In the supermarket, cornmeal can be labeled anything from yellow grits to corn semolina. Though we loved the full-corn flavor of whole-grain cornmeal, it remains slightly gritty no matter how long you.
Steps to make Polenta (Cornmeal) Cookies:
- Dried Fruit and Nuts need to be coarsely chopped up if large. Today I used Sultanas and Pistachio, and I chopped them up fairly well.
- Beat softened Butter and Sugar until well combined. Beat in Egg and mix well. Add Polenta (Cornmeal), Flour, Dried Fruit and Nuts, and mix well.
- Divide the dough into 2 portions, place a portion on a sheet of plastic food wrap, shape into a log, and wrap in the plastic wrap. Repeat with the remaining dough. Refrigerate for 2 hours or until firm.
- Preheat oven to 170ºC. Line two baking trays with baking paper.
- Remove and discard plastic wrap on the dough and slice the logs into 8mm thick rounds. If crumbled, just shape them into rounds. Place on the prepared trays. Cookies need plenty space around each.
- Bake for 15 to 20 minutes. Set aside on the tray to cool and harden before transferring to a wire rack to cool completely.
Ah, the endless polenta vs. cornmeal debate. A few nights ago I found myself standing in the bulk section of my grocery store, staring blankly at a bin of cornmeal. These cookies are very easy to make and incredibly delicious. I've taken recipes online & cutback on the sugar and butter but. Coat the polenta with the cornmeal and shake off the excess!
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