Polenta (Cornmeal) Cookies. Made with polenta or cornmeal, these Corn Cookies are hands down, one of my favourite cookies ever. Flavour, texture and a little crunch - this cookie has it all. The word polenta does not actually refer to a specific grain, but rather a porridge dish made from a coarse grind of cornmeal.

Italian Polenta Cookies (Zaleti)Food and journeys. Delicious cookies made out of P. Today, we not only bring you a recipe but a moment that you can share with your family when Christmas. You can have Polenta (Cornmeal) Cookies using 7 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Polenta (Cornmeal) Cookies

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

Weekly recipes to serve with a glass of milk. [Photograph: Carrie Vasios]. Sweet cornmeal cookies with a ton of bright lemon flavor. Cornmeal has long been used for baked goods and giving fried foods crunch and texture. Polenta may feel like a less-familiar newcomer, not surprisingly causing some confusion.

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..

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. Ah, the endless polenta vs. cornmeal debate. A few nights ago I found myself standing in the bulk section of my grocery store, staring blankly at a bin of cornmeal. Hi Emiko, can I use cornflour, is it the same thing as fine-ground cornmeal/polenta?