RCP: Polenta Shortbread

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RCP: Polenta Shortbread

Postby Jenise » Mon Oct 28, 2013 3:20 pm

Made these for a dinner party the other night. The original recipe called for all semolina, but I substituted half polenta for some grainy crunch, and it also called for lemon and rosemary where I substituted orange and fennel seed to pair up with a Napa Valley muscat (Beaulieu's), which was perfection. One bowl, one pan and one batch of cookies in 30 minutes--doesn't get much easier than that!

1.25 c AP flour
1/2 c semolina
1/2 c raw polenta
2/3 c granulated sugar
1.5 tsp baking powder
.5 tsp salt
7 tblsp unsalted butter, melted
1 whole egg plus 1 yolk
zest of one naval orange
1 tblsp fennel seeds
Additional sugar for rolling

Preheat oven to 325 F. Combine the dry goods in a mixer bowl. Stir the eggs, zest and rosemary into the butter, and pour the wet mixture into the dry ingredients. Run the mixer until a crumbly dough forms. Pour sugar into a shallow dish. Roll the cookies into 24 one-inch diameter balls, coat with sugar and arrange 6 x 4 on a silpat- or parchment-lined baking sheet. Use the bottom of a short glass with a 3" wide bottom to press into cookies 1/4 inch thick. Bake until firm, approximately 12 minutes. Cool in the pan, they crisp up just fine by themselves.
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Re: RCP: Polenta Shortbread

Postby Christina Georgina » Mon Oct 28, 2013 9:41 pm

Well done ! Somewhat similar to Gialetti which I make often because I love the cornmeal but the savory element never occurred to me. Next batch will be different.
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Re: RCP: Polenta Shortbread

Postby Tom NJ » Tue Oct 29, 2013 11:14 am

This sounds GREAT! I'm gonna try this soon. Bravo!
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