Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, polenta (cornmeal) cookies. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Reduce the heat to low and cook until the mixture thickens and the cornmeal is. 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 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.
Polenta (Cornmeal) Cookies is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Polenta (Cornmeal) Cookies is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have polenta (cornmeal) cookies using 7 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Polenta (Cornmeal) Cookies:
- Prepare 125 g Butter *softened
- Make ready 1/2 cup Caster Sugar
- Get 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
- Prepare 1/4 cup Nuts *Pine Nuts, Pistachio OR Almonds
It means the cookies have a lovely soft texture but also a little crunch and flavour from the polenta. Line two baking sheets with parchment paper. In a medium bowl, whisk together polenta, flour, and salt; set aside. In a separate medium bowl, whisk together the flour, cornmeal, baking powder and salt.
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.
In a medium bowl, whisk together polenta, flour, and salt; set aside. In a separate medium bowl, whisk together the flour, cornmeal, baking powder and salt. 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. 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.
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