Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, polenta (cornmeal) cookies. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Polenta is a porridge made from cornmeal. It originated in Italy, though it's super versatile in terms of flavor profile. While traditionally served as a porridge, it can also be chilled and cut into rounds or squares, which are then baked or fried into polenta cakes.
Polenta (Cornmeal) Cookies is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Polenta (Cornmeal) Cookies is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have polenta (cornmeal) cookies using 7 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Polenta (Cornmeal) Cookies:
- Get 125 g Butter *softened
- Prepare 1/2 cup Caster Sugar
- Take 1 Egg
- Get 1 cup Polenta (Cornmeal)
- Take 3/4 cup Plain Flour
- Take 1/2 cup Dried Fruit *Black Currants, Sultanas, Sour Cherries, Cranberries, Raisins, etc
- Make ready 1/4 cup Nuts *Pine Nuts, Pistachio OR Almonds
The word polenta does not actually refer to a specific grain, but rather a porridge dish made from a coarse grind of cornmeal. Grits, polenta, and cornmeal all forms of ground corn are versatile, gluten-free, and can be used in everything from pancakes to cookies.. Creamy cornmeal polenta with rosemary and Parmesan cheese is made with simple ingredients, but it makes a flavorful side dish for a special dinner or just a family supper. This version is baked in the oven to save your arm from all that stirring.
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.
When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender. Polenta is a traditional Italian dish similar to porridge, and was originally made with maize meal. The name comes from the Latin word for "pearl barley." In modern times, polenta is often made with cornmeal, and is later fried, baked or grilled. This recipe yields approximately four servings of cornmeal polenta. "For example, Northern Italy is known for polenta taragna, a porridge of cornmeal and buckwheat meal." Chestnut flour, chickpea flour, or coarse ground rice are just a few of the many grains that.
So that’s going to wrap it up for this exceptional food polenta (cornmeal) cookies recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
