ITALIAN POLENTA COOKIES
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.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 1/2 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Whisk together flour, polenta, and salt in a medium bowl; set aside. Put butter, sugar, and lemon zest in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until pale and fluffy, about 2 minutes, scraping down the sides of the bowl as needed.
- Add egg and egg yolk, one at a time, beating after each addition to combine. Mix in vanilla. Gradually add flour mixture, and beat until just combined. Transfer batter to a pastry bag fitted with a 1/2-inch star tip (such as Ateco No. 826).
- Pipe S shapes about 3 inches long and 1 inch wide, spaced 1 1/2 inches apart on baking sheets lined with parchment. Bake cookies until edges are golden, 15 to 18 minutes. Transfer cookies on parchment to wire racks; let cool about 10 minutes. Remove cookies from parchment, and transfer to racks to cool completely.
POLENTA COOKIES
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 addictive, so you may want to double this recipe and keep a log or two in the freezer for whenever the mood strikes you.
Provided by Food Network
Categories dessert
Time 2h5m
Yield 2 1/2 dozen
Number Of Ingredients 8
Steps:
- In a bowl, mix together the polenta, flour, baking powder and salt.
- In a mixer, cream together the butter and sugar. Add the eggs and yolk one by one, then add the vanilla. Add the dry ingredients and mix until a firm dough forms.
- Divide the dough in half, place each piece onto a piece of parchment or wax paper, and shape the dough into a rough log about 2 inches in diameter, dusting with cornmeal as needed to prevent sticking. Roll up in the paper, twisting the ends to seal, and roll back and forth a few times to smooth out the shape. Refrigerate at least 1 hour. (At this point, the dough can be frozen for up to 2 months.)
- Preheat the oven to 350 degrees F, and line 2 cookie sheets with parchment paper or silicone baking mats. With a sharp knife, cut the cookies into 1/2-inch slices, and place on the prepared cookie sheets about 2 inches apart. Bake, rotating halfway through, until cookies are just golden, 16 to 18 minutes. Transfer to a rack to cool completely, about 20 minutes.
- Polenta cookies can be stored in an airtight container for up to 3 weeks.
BASIC POLENTA
Dinner is easy with Giada De Laurentiis' Basic Polenta recipe from Everyday Italian on Food Network; it's the perfect cornmeal canvas for your favorite mains.
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.
POLENTA
From about.com's Rachel Edelman. Polenta is delicious comfort food that tastes great with everything from cheese to tomatoes to mushrooms.
Provided by Chef 237
Categories Russian
Time 45m
Yield 1 bowl, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- First, pour the cornmeal and 2 cups of the cold water into a large bowl. Whisk it so there are no lumps.
- Next, pour the remaining 4 cups of water and the salt into a pot, and bring to a boil.
- Now, gradually stir in the cornmeal and cold water mixture.
- Let the cornmeal and water simmer gently. Stir frequently, so there's no sticking. It will take about 30 minutes until it's very thick.
- At the end, mix in the butter.
- Butter a bowl for the polenta to cool. The polenta will take shape of the bowl after sitting for about 10 minutes.
- Once it's set, invert the polenta onto a flat plate. You can cut it into thick slices and top with tomato sauce and grated cheese.
Nutrition Facts : Calories 297.2, Fat 10.8, SaturatedFat 5.8, Cholesterol 22.9, Sodium 689.4, Carbohydrate 46.9, Fiber 4.5, Sugar 0.4, Protein 5
BASIC POLENTA
Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine. (You don't need bags marked "polenta.") As with most ingredients, though, the better the cornmeal you start with, the better your result in the kitchen. The trick is cooking the polenta for a sufficient amount of time. You must allow the cornmeal to swell and become fully cooked. That way, you emphasize the sweet corn flavor and don't end up with something bitter and lame. Yes, it takes a long time. But it's worth it - and you can fry the leftovers tomorrow night in a snap.
Provided by David Tanis
Categories easy
Time 1h
Yield 6 servings
Number Of Ingredients 4
Steps:
- For firm polenta use 4 cups water; for soft polenta use 5 cups water. Bring water to a boil in a medium-size heavy sauce pan over high heat. Add 1 teaspoon salt. Pour cornmeal slowly into water, stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes.
- Turn heat to low. Cook for at least 45 minutes, stirring every 10 minutes or so. If polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir. Put a spoonful on a plate, let it cool, then taste. Grains should be swollen and taste cooked, not raw. Adjust salt and add pepper if you wish.
- For firm polenta, lightly butter a baking sheet or shallow dish, approximately 8 1/2 by 11 inches. Carefully pour polenta into pan. Using a spatula, spread polenta to a thickness of 3/4 inch. Cool to room temperature to allow polenta to solidify. Cover and refrigerate for up to 3 days. For soft polenta, add 6 tablespoons butter to pot and stir well. Serve immediately or transfer to a double boiler set over low heat, cover and keep warm for up to an hour or so. (Or set the saucepan in a pot of barely simmering water.) Stir well before spooning into low soup bowls. Sprinkle with Parmesan, if desired.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 0 grams, Carbohydrate 21 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 62 milligrams, Sugar 0 grams, TransFat 0 grams
POLENTA
Make and share this Polenta recipe from Food.com.
Provided by Latchy
Categories European
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Gradually add the polenta to the lightly salted, hot water by allowing it to fall from your hand from above the pot like sand through your fingers.
- If the water is not boiling, you will be able to stir in all the polenta without lumps forming.
- As the temperature rises, the flour will integrate with the water and thicken.
- Stir all the time, and if you have used too much of the flour and the mixture is too thick, add a little water.
- I taste for salt and perhaps add a little parmesan cheese.
- When the polenta is smooth and does not taste of raw maize, it is ready.
- You can use this sloppy polenta with anything that has been braising for a while.
- Alternatively, pour the polenta into a flat baking dish where it will cool and become firm.
- At that point, it can be grilled or oven baked for 20 minutes.
- As a grilled slice, polenta can be used as a base for eggplant slices, goats cheese, rocket, prosciutto and so on.
- For me, grilled polenta is good with either baked or fried fish and lumps of parmesan cheese.
- Baked polenta can be dressed with cheese, roasted capsicum and fine pancetta.
- After you have poured the polenta into a tray, some will remain stuck to the sides of the pot.
- Let it dry even for a day, and peel these skins off.
- They are delicious with parmesan cheese.
Nutrition Facts : Calories 165.6, Fat 1.6, SaturatedFat 0.2, Sodium 23.1, Carbohydrate 35.2, Fiber 3.3, Sugar 0.3, Protein 3.7
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