Polenta (Cornmeal) Cookies
Polenta (Cornmeal) Cookies

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, polenta (cornmeal) cookies. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Cool to room temperature to allow polenta to solidify. Polenta is a porridge made from cornmeal. It originated in Italy, though it's super versatile in terms of flavor profile.

Polenta (Cornmeal) Cookies is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Polenta (Cornmeal) Cookies is something that I’ve loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. 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:
  1. Make ready 125 g Butter *softened
  2. Make ready 1/2 cup Caster Sugar
  3. Prepare 1 Egg
  4. Make ready 1 cup Polenta (Cornmeal)
  5. Get 3/4 cup Plain Flour
  6. Take 1/2 cup Dried Fruit *Black Currants, Sultanas, Sour Cherries, Cranberries, Raisins, etc
  7. Take 1/4 cup Nuts *Pine Nuts, Pistachio OR Almonds

These cookies have a wonderful buttery crunch that is terribly. Parmesan Polenta with Thyme Mushroom Ragu from Del's Cooking Twist. This creamy polenta recipe is boiled in a combination of milk and water, which makes it even creamier. Polenta for Brunch With Poached Eggs & Garlicky Mushrooms from The Peasant's Daughter.

Instructions to make Polenta (Cornmeal) Cookies:
  1. 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.
  2. 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.
  3. 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.
  4. Preheat oven to 170ºC. Line two baking trays with baking paper.
  5. 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.
  6. Bake for 15 to 20 minutes. Set aside on the tray to cool and harden before transferring to a wire rack to cool completely.

Grits, polenta, and cornmeal all forms of ground corn are versatile, gluten-free, and can be used in everything from pancakes to cookies.. Stone-ground cornmeal and quinoa star in this creamy polenta recipe. It's served with a homemade portobello mushroom tomato sauce and topped with cheese. The polenta can be served soft from the pot, or chilled and then pan-fried. When polenta is too thick to whisk, stir with a wooden spoon.

So that is going to wrap it up for this exceptional food polenta (cornmeal) cookies recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!