Recipe: Appetizing Polenta (Cornmeal) Cookies

Polenta (Cornmeal) Cookies. Crispy, crunchy Italian polenta cookies, perfect for dessert or as a sweet snack. I recently found myself with too much fine polenta on my hands that I'd gathered for some recipe testing. Learn how to make perfect Cornmeal Cookies, with crispy edges, soft centres and the taste of buttery corn in every bite.

The Best Polenta Cookies Recipes on Yummly Rustic Polenta Cookies, Polenta And Elderflower Cookies, Polenta Cookies. plain flour, butter, sugar, yolks, lemon, polenta cornmeal. Cornmeal has long been used for baked goods and giving fried foods crunch and texture. You can cook Polenta (Cornmeal) Cookies using 7 ingredients and 6 steps. Here is how you cook it.

Ingredients of Polenta (Cornmeal) Cookies

1. Prepare 125 g of Butter *softened.
2. You need 1/2 cup of Caster Sugar.
3. It's 1 of Egg.
4. You need 1 cup of Polenta (Cornmeal).
5. You need 3/4 cup of Plain Flour.
6. Prepare 1/2 cup of Dried Fruit *Black Currants, Sultanas, Sour Cherries, Cranberries, Raisins, etc.
7. It's 1/4 cup of Nuts *Pine Nuts, Pistachio OR Almonds.

Polenta may feel like a less-familiar newcomer, not surprisingly causing some confusion. Pretty, easy to make lemon-scented glazed cookies made with Italian polenta (or cornmeal), fresh rosemary and pine nuts. 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.

Polenta (Cornmeal) Cookies instructions

1. 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..
2. 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..
3. 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..
4. Preheat oven to 170ºC. Line two baking trays with baking paper..
5. 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..
6. 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. Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine (You don't need bags marked "polenta.") As with most ingredients, though, the better. Cornmeal Cookies I. this link is to an external site that may or may not meet accessibility guidelines. Polenta, which is made from cornmeal, is a staple in northern Italy.