Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, polenta (cornmeal) cookies. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really 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 recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Polenta (Cornmeal) Cookies is something that I’ve loved my entire life. They are nice and they look wonderful.
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 it.
The ingredients needed to make Polenta (Cornmeal) Cookies:
- Make ready 125 g Butter *softened
- Make ready 1/2 cup Caster Sugar
- Prepare 1 Egg
- Prepare 1 cup Polenta (Cornmeal)
- Prepare 3/4 cup Plain Flour
- Make ready 1/2 cup Dried Fruit *Black Currants, Sultanas, Sour Cherries, Cranberries, Raisins, etc
- Take 1/4 cup Nuts *Pine Nuts, Pistachio OR Almonds
The next (Bob's Organic Stone Ground Cornmeal) had more of a sandy texture than I found pleasant because the meal wasn't really cooked. The third (Bob's Polenta/Grits) was hard to chew properly. Maybe with liquid in the recipe (e.g., cornbread) the meal could have softened, but not with these. My hands-down choice was Quaker's for texture.
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.
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. Cook's Notes This is the basic way to prepare polenta, which is cooked corn meal, I felt like giving it less stars b/c I was annoyed this recipe doesn't mention that. Cool to room temperature to allow polenta to solidify. Polenta mixture should still be slightly loose.
So that is going to wrap it 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 is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
