Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, polenta (cornmeal) cookies. One of my favorites. For mine, I am going to make it a little bit tasty. 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 on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are nice and they look fantastic. Polenta (Cornmeal) Cookies is something which I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. 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:
- Get 125 g Butter *softened
- Take 1/2 cup Caster Sugar
- Prepare 1 Egg
- Get 1 cup Polenta (Cornmeal)
- Get 3/4 cup Plain Flour
- Take 1/2 cup Dried Fruit *Black Currants, Sultanas, Sour Cherries, Cranberries, Raisins, etc
- Get 1/4 cup Nuts *Pine Nuts, Pistachio OR Almonds
This recipe yields approximately four servings of cornmeal polenta. Reduce the heat to low and cook until the mixture thickens and the cornmeal is. 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.
Instructions 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. Grits, polenta, and cornmeal all forms of ground corn are versatile, gluten-free, and can be used in everything from pancakes to cookies.. "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 . With an electric mixer, cream butter and sugar until light and fluffy. Beat in vanilla, egg, and orange zest.
So that’s going to wrap it up for this exceptional food polenta (cornmeal) cookies recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
