Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, polenta (cornmeal) cookies. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

The cookies call for part plain or all purpose flour and part polenta or cornmeal. It means the cookies have a lovely soft texture but also a little crunch and flavour from the polenta. 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.

Polenta (Cornmeal) Cookies is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Polenta (Cornmeal) Cookies is something which I’ve loved my entire life.

To begin with this recipe, we must first 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:

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

Cover the dough with plastic wrap and refrigerate until cool enough to handle, about one hour. I often use chicken broth instead of water. It's a perfect base for any kind of saucy meat or mushroom ragout. To cook polenta, Giada starts with a pot of boiling water, which she seasons with salt before pouring in the cornmeal.

Steps 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.

It's a perfect base for any kind of saucy meat or mushroom ragout. To cook polenta, Giada starts with a pot of boiling water, which she seasons with salt before pouring in the cornmeal. She stirs to avoid lumps and prefers using instant polenta since it cooks in a. Add water and salt to a Medium Saucepan and bring to a boil. Slowly add in cornmeal, whisking to incorporate.

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