Polenta (Cornmeal) Cookies
Polenta (Cornmeal) Cookies

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

Polenta (Cornmeal) Cookies is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Polenta (Cornmeal) Cookies is something which I have loved my entire life.

Polenta is a porridge made from cornmeal. 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.

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

The name comes from the Latin word for "pearl barley." In modern times, polenta is often made with cornmeal, and is later fried, baked or grilled. This recipe yields approximately four servings of cornmeal polenta. Cool to room temperature to allow polenta to solidify. Polenta is nothing more than coarsely ground cornmeal.

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.

I often use chicken broth instead of water. Polenta mixture should still be slightly loose. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender. 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.

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