Polenta (Cornmeal) Cookies. 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. Reduce the heat to low and cook until the mixture thickens and the cornmeal is. The word polenta does not actually refer to a specific grain, but rather a porridge dish made from a coarse grind of cornmeal.

These cookies have a wonderful buttery crunch that is terribly. 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. You can cook Polenta (Cornmeal) Cookies using 7 ingredients and 6 steps. Here is how you cook that.

Ingredients of Polenta (Cornmeal) Cookies

You need 125 g of Butter *softened.
Prepare 1/2 cup of Caster Sugar.
Prepare 1 of Egg.
Prepare 1 cup of Polenta (Cornmeal).
You need 3/4 cup of Plain Flour.
You need 1/2 cup of Dried Fruit *Black Currants, Sultanas, Sour Cherries, Cranberries, Raisins, etc.
It's 1/4 cup of Nuts *Pine Nuts, Pistachio OR Almonds.

Line two baking sheets with parchment paper. In a medium bowl, whisk together polenta, flour, and salt; set aside. Cool to room temperature to allow polenta to solidify. Grits, polenta, and cornmeal all forms of ground corn are versatile, gluten-free, and can be used in everything from pancakes to cookies.

Polenta (Cornmeal) Cookies step by step

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..
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..
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..
Preheat oven to 170ºC. Line two baking trays with baking paper..
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..
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 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. The third (Bob's Polenta/Grits) was hard to chew properly.