Polenta (Cornmeal) Cookies
Polenta (Cornmeal) Cookies

Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, polenta (cornmeal) cookies. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Polenta (Cornmeal) Cookies is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Polenta (Cornmeal) Cookies is something that I have loved my whole life. They are fine and they look fantastic.

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.

To get started with this particular 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 that.

The ingredients needed to make Polenta (Cornmeal) Cookies:
  1. Get 125 g Butter *softened
  2. Prepare 1/2 cup Caster Sugar
  3. Take 1 Egg
  4. Get 1 cup Polenta (Cornmeal)
  5. Get 3/4 cup Plain Flour
  6. Get 1/2 cup Dried Fruit *Black Currants, Sultanas, Sour Cherries, Cranberries, Raisins, etc
  7. Get 1/4 cup Nuts *Pine Nuts, Pistachio OR Almonds

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, which is made from cornmeal, is a staple in northern Italy. To achieve an authentic texture, use imported polenta, which is available in most Italian markets and specialty-food stores.

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.

Polenta, which is made from cornmeal, is a staple in northern Italy. To achieve an authentic texture, use imported polenta, which is available in most Italian markets and specialty-food stores. 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.

So that is going to wrap it up for this exceptional food polenta (cornmeal) cookies recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!