Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, polenta (cornmeal) cookies. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Made with polenta or cornmeal, these Corn Cookies are hands down, one of my favourite cookies ever. Flavour, texture and a little crunch - this cookie has it all. The word polenta does not actually refer to a specific grain, but rather a porridge dish made from a coarse grind of cornmeal.
Polenta (Cornmeal) Cookies is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Polenta (Cornmeal) Cookies is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. 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
- Get 1 Egg
- Prepare 1 cup Polenta (Cornmeal)
- Take 3/4 cup Plain Flour
- Prepare 1/2 cup Dried Fruit *Black Currants, Sultanas, Sour Cherries, Cranberries, Raisins, etc
- Make ready 1/4 cup Nuts *Pine Nuts, Pistachio OR Almonds
Cornmeal has long been used for baked goods and giving fried foods crunch and texture. Polenta may feel like a less-familiar newcomer, not surprisingly causing some confusion. First time I tried Polenta for making cookies. I clubbed some peanut butter and jaggery for a vegan Polenta is a cornmeal which is made into porridge.
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.
Don't confuse between cornflour and polenta. Weekly recipes to serve with a glass of milk. [Photograph: Carrie Vasios]. Sweet cornmeal cookies with a ton of bright lemon flavor. 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.
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