Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, polenta (cornmeal) cookies. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Try Polenta Bramata, or any dry, grainy coarse-ground cornmeal or polenta. Regular cornmeal from the supermarket is more finely ground, and will yield cookies with a slightly different texture. Reduce the heat to low and cook until the mixture thickens and the cornmeal is. The cookies call for part plain or all purpose flour and part polenta or cornmeal.
Polenta (Cornmeal) Cookies is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. Polenta (Cornmeal) Cookies is something that I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must 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
- Prepare 1 cup Polenta (Cornmeal)
- Prepare 3/4 cup Plain Flour
- Get 1/2 cup Dried Fruit *Black Currants, Sultanas, Sour Cherries, Cranberries, Raisins, etc
- Get 1/4 cup Nuts *Pine Nuts, Pistachio OR Almonds
Add the dry ingredients to the butter mixture and beat on low speed until just combined. Cover the dough with plastic wrap and refrigerate until cool enough to handle, about one hour. Bring water to a boil in a medium-size heavy sauce pan over high heat. Polenta is nothing more than coarsely ground cornmeal.
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.
Bring water to a boil in a medium-size heavy sauce pan over high heat. Polenta is nothing more than coarsely ground cornmeal. I often use chicken broth instead of water. It's a perfect base for any kind of saucy meat or mushroom ragout. Mix the flour, cornmeal, rosemary, baking powder and salt in a bowl until blended together.
So that’s going to wrap this up for this special food polenta (cornmeal) cookies recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
