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.
1 1/2 cups polenta, stone-ground grits or coarse cornmeal, plus additional as needed
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) unsalted butter
2/3 cup sugar
2 large eggs plus 1 large egg yolk
1/2 teaspoon vanilla extract
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.
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5/5 (4)Calories 150 per servingCategory Dessert
Set up your food processor, place the polenta inside first, then the softened cubed butter, then the icing sugar and the egg yolk, then add all other ingredients.
Using the PULSE button blitz for a few seconds at the time, until the mixture is well mixed and resemble scrambled eggs.
Shape the dough in a cylindric shape with the diameter the size of the required cookies size, I usually keep it about 6 cm (watch the how to video)
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