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Polenta Holiday Cookies

October 30, 2019 By
Polenta Holiday Cookies
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Crispy, crunchy, polenta cookies. The recipe was kindly gifted to me by my MIL Elisabetta. They have become a welcome tradition in my family. We make them a couple of weeks ahead of the holidays and keep them fresh in a metal tin, lined with parchment paper. The mix of polenta and potatoes starch gives them a melt in your mouth texture. I like to dust them with a light coating of powder sugar and I enjoy them as treat with tea or when my sweet tooth requires a fixing.
Servings Prep Time
30 small cookies 30 minutes
Cook Time Passive Time
10/12 minutes 30 minutes rest time
Servings Prep Time
30 small cookies 30 minutes
Cook Time Passive Time
10/12 minutes 30 minutes rest time
Polenta Holiday Cookies
Yum
Print Recipe
Crispy, crunchy, polenta cookies. The recipe was kindly gifted to me by my MIL Elisabetta. They have become a welcome tradition in my family. We make them a couple of weeks ahead of the holidays and keep them fresh in a metal tin, lined with parchment paper. The mix of polenta and potatoes starch gives them a melt in your mouth texture. I like to dust them with a light coating of powder sugar and I enjoy them as treat with tea or when my sweet tooth requires a fixing.
Servings Prep Time
30 small cookies 30 minutes
Cook Time Passive Time
10/12 minutes 30 minutes rest time
Servings Prep Time
30 small cookies 30 minutes
Cook Time Passive Time
10/12 minutes 30 minutes rest time
Ingredients
  • 1 3/4 cups fine italian polenta
  • 1 cup all-purpose flour
  • 3/4 cup potato starch italian fecola
  • 1 cup ground almonds
  • 1/2 teaspoon baking powder
  • 1 pinch fine sea salt
  • 1 stick butter unsalted
  • 1 cup sugar
  • 1/2 medium zest of a lemon
  • 1/2 teaspoon natural vanilla extract
  • 2 large eggs
  • powder sugar for dusting
Servings: small cookies
Instructions
  1. In a bowl, mix together the polenta, flour, potato starch, almonds, baking powder and salt.
  2. In a mixer, cream together the butter and sugar. Add the eggs one by one, then add the lemon and the vanilla. Add the dry ingredients and mix until a firm dough forms.
  3. Divide the dough in half, place each piece onto a piece of parchment or wax paper, Cover with another piece of parchment and roll out both pieces with a pin in to two 1/4 inch thick rectangles. Refrigerate at least 1 hour.
  4. Preheat the oven to 350 degrees F, and line 2 cookie sheets with parchment paper or silicone baking mats. Cut the cookies with small shaped cookie cutters. Place on the prepared cookie sheets about 2 inches apart. Bake, rotating the cookie sheet halfway through, until cookies are just golden, 10 to 12 minutes. Transfer to a rack to cool completely, about 20 minutes. Dust with powder sugar.
  5. Polenta cookies can be stored in an airtight container for up to 3 weeks.
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Cheesy Soft Polenta

January 31, 2017 By

What do you cook on a snowy day? Polenta. Why? Because you not only want but need the energy and warmth offered by a bowl of soft, creamy, cheesy cornmeal cooked until gooey. Add a glass—wait, make it a bottle—of wine to help with the screaming kids.

I like to serve polenta with a scoop of ragù sauce, slow-cooked ribs, veal stew, or, if you dare, rabbit. But frankly, a simple bowl of polenta mixed with milk and whatever melty cheese you happen to have in your fridge is heaven to me.

Soft, Cheesy Polenta
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Print Recipe
Servings
6 to 8 people
Cook Time
25 to 35 minutes
Servings
6 to 8 people
Cook Time
25 to 35 minutes
Soft, Cheesy Polenta
Yum
Print Recipe
Servings
6 to 8 people
Cook Time
25 to 35 minutes
Servings
6 to 8 people
Cook Time
25 to 35 minutes
Ingredients
  • 2 1/2 cups water
  • 2 1/2 cups milk
  • salt and pepper
  • 1 1/4 cups polenta
  • 1/2 cup grated parmesan
  • 2 tbsp unsalted butter
Servings: people
Instructions
  1. Bring the water and the milk to a boil in a large saucepan. Add a generous pinch of salt.
  2. Gradually add the polenta in a steady stream, stirring constantly with a wooden spoon. (I find a whisk doesn't work well.) Reduce the heat and gently simmer, stirring from time to time, for about 25 minutes. If the polenta thickens too quickly, add a little more water or milk.
  3. Remove from the heat, add the Parmesan and butter and stir to combine. Season with salt and pepper.
Recipe Notes

For an even creamier polenta, use half milk and half double cream instead of water. Or substitute Add blue cheese for the Parmesan and add some toasted walnuts for a side dish that's sure to make everyone happy.

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Soft, Cheesy Polenta

January 31, 2017 By

Soft, creamy and cheesy polenta; yellow corn flour cooked until gooey. I don’t need to say much more. I like to serve polenta with a scoop of my always family favorite ragù sauce, or slow cooked ribs, veal stew, and even if you dare, rabbit. But frankly, a bowl of polenta mixed with hot fresh milk and what ever melty cheese you  have in  your fridge it’s heaven to me.

Soft, Cheesy Polenta
Yum
Print Recipe
Servings
6 to 8 people
Cook Time
25 to 35 minutes
Servings
6 to 8 people
Cook Time
25 to 35 minutes
Soft, Cheesy Polenta
Yum
Print Recipe
Servings
6 to 8 people
Cook Time
25 to 35 minutes
Servings
6 to 8 people
Cook Time
25 to 35 minutes
Ingredients
  • 2 1/2 cups water
  • 2 1/2 cups milk
  • salt and pepper
  • 1 1/4 cups polenta
  • 1/2 cup grated parmesan
  • 2 tbsp unsalted butter
Servings: people
Instructions
  1. Bring the water and the milk to a boil in a large saucepan. Add a generous pinch of salt.
  2. Gradually add the polenta in a steady stream, stirring constantly with a wooden spoon. (I find a whisk doesn't work well.) Reduce the heat and gently simmer, stirring from time to time, for about 25 minutes. If the polenta thickens too quickly, add a little more water or milk.
  3. Remove from the heat, add the Parmesan and butter and stir to combine. Season with salt and pepper.
Recipe Notes

For an even creamier polenta, use half milk and half double cream instead of water. Or substitute Add blue cheese for the Parmesan and add some toasted walnuts for a side dish that's sure to make everyone happy.

Share this Recipe
Continue Reading