Polenta (Cornmeal) Cookies. Learn how to make perfect Cornmeal Cookies, with crispy edges, soft centres and the taste of buttery corn in every bite. Made with polenta, these are my fave Corn Cookies! Crispy, crunchy Italian polenta cookies, perfect for dessert or as a sweet snack.
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. Polenta, which is made from cornmeal, is a staple in northern Italy. You can have Polenta (Cornmeal) Cookies using 7 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Polenta (Cornmeal) Cookies
- It's 125 g of Butter *softened.
- You need 1/2 cup of Caster Sugar.
- You need 1 of Egg.
- It's 1 cup of Polenta (Cornmeal).
- Prepare 3/4 cup of Plain Flour.
- You need 1/2 cup of Dried Fruit *Black Currants, Sultanas, Sour Cherries, Cranberries, Raisins, etc.
- Prepare 1/4 cup of Nuts *Pine Nuts, Pistachio OR Almonds.
To achieve an authentic texture When I first mentioned I was making Polenta cookies everyone was wondering what I was up to. In the supermarket, cornmeal can be labeled anything from yellow grits to corn semolina. Though we loved the full-corn flavor of whole-grain cornmeal, it remains slightly gritty no matter how long you. Grits, polenta, and cornmeal all forms of ground corn are versatile, gluten-free, and can be used in everything from pancakes to cookies.
Polenta (Cornmeal) Cookies instructions
- 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..
Cornmeal Cookies I. this link is to an external site that may or may not meet accessibility guidelines. These cookies are very easy to make and incredibly delicious. Heat up some olive oil in a frying pan! Coat the polenta with the cornmeal and shake off the excess! 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.
