Polenta Biscotti Recipes

HOW TO MAKE PERFECT POLENTA

Steps:

• Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
• Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
• Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.

BAKED POLENTA WITH RICOTTA AND PARMESAN

Steps:

• Soak polenta in cold water for 1 hour. Heat oven to 400 degrees. Drain polenta, then place in a heavy-bottomed pot or ovenproof baking dish. Add salt and 4 cups water.
• Place pot in oven, cover, and bake for 45 minutes. (The polenta will begin to simmer and absorb water after a few minutes. No need to stir.)
• After 45 minutes, uncover and stir in the olive oil, ricotta and Parmesan, but don't overmix. Some of the ricotta should remain in big blobs. The mixture may be a bit soupy at this point, but will thicken as it continues to cook. Bake, uncovered, for another 15 minutes, until top has browned. Finish with a generous amount of pepper.

POLENTA BISCOTTI

Steps:

• Cream together butter and sugar.
• Add eggs, one at a time.
• Stir in vanilla, peel and juice and set aside.
• Mix flour, polenta, baking powder and salt thoroughly.
• Mix flour and egg mixtures and nuts.
• Shape into two logs about 2 inches by 14 inches and put on greased baking sheet.
• Bake at 325°F for 25 minutes or so till golden on edges.
• Cool 10-15 minutes.
• Cut into ¾-inch slices.
• Put back onto baking sheet and bake about 20 minutes until golden on the bottom.
• Turn over and bake another 20 minutes or so, until golden all over.

POLENTA BISCOTTI

Steps:

• Preheat the oven to 325.
• In a large bowl, whisk together flour, sugar, polenta, baking powder and salt.
• In a medium bowl, whisk together eggs, oil and vanilla until well combined and frothy.
• Pour the egg mixture into the flour mixture and stir with a wooden spoon until combined.
• Turn dough out onto a lightly floured surface.
• Divide in half and shape each half into a log 12"x 2" wide.
• Carefully move logs onto a baking sheet lined with parchment or a silpat.
• Bake 20 to 25 minutes until the tops are almost firm to the touch.
• Remove and let cool on the pan for 15-20 minutes.
• While waiting, reduce the oven temperature to 300.
• Slice each log diagonally into about 1/2" slices using a serrated knife.
• Stand the biscotti up about 1/2" apart on the same baking sheet.
• Place back in the oven and bake until lightly colored and dry, another 20 to 25 minutes.
• Transfer to a wire rack to cool completely.

CREAMY CORN POLENTA

Steps:

• Bring the broth, 2 1/2 cups water, butter and 1 teaspoon salt to a boil in a heavy, large saucepan over high heat. Gradually whisk in the polenta. Continue to whisk until the polenta begins to thicken, 2 to 3 minutes. Reduce the heat to low. Cover and cook until the polenta is very thick and tender, stirring often with a flat-bottom spoon or heatproof rubber spatula to prevent sticking or burning, about 20 minutes. Blend the corn in a mini processor until a coarse puree forms. Stir the corn puree into the polenta. Season with more salt if desired.

POLENTA

Steps:

• Bring water to a boil. Reduce to a simmer. Pour in polenta steadily, stirring constantly. Continue to stir until polenta is thickened. It should come away from sides of the pan, and be able to support a spoon. This can take anywhere from 20 to 50 minutes. Pour polenta onto a wooden cutting board, let stand for a few minutes.