We have a lot of polenta at home, but nobody really eats it. The polenta eater is 15,337 km away and will only be back in December. I tried to use them, but only made a little dent here. I only made half of the recipe and used merely 40 grams of polenta. A dent is still a dent, no matter how small.
These are lemon polenta cookies, made one afternoon after I was done with my appointment and work.
Recipes, adapted from Foodidies :
Using an electric mixer, beat 80 grams of butter (room temperature) and 75 grams of sugar until well mixed and pale in color, about 3-4 minutes.
Add 1 egg and continue beating. Add the zest of one lemon and 4 tablespoon of lemon juice, mix well.
In one bowl, whisk together 140 gr of polenta, 120 gr of flour, 2 tsp of baking powder and 1/2 tsp of salt.
Add the flour mixture into the egg mix until they are just combined. Cover and leave in the fridge for one hour.
Preheat the oven 170C.
Divide the batter into 16 parts and make ball shape. Flatten the balls slightly using the back of a wooden spoon or a glass or any tools you wish to use.
Bake for about 15 minutes, cool them on the wire rack when they are done.
Dust lightly with confectioner's sugar
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