Polenta Biscotti Recipes

Steps:

• Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.

Steps:

• Preheat oven to 350 degrees F.
• Grease an 11 by 17-inch baking sheet pan with oil. Line pan with waxed paper. The oil will secure the waxed paper onto the pan.
• In a large pot bring to a boil 2 quarts of salted water. Stir in extra-virgin olive oil. When water has reached a boil, reduce heat to medium high and slowly add the polenta, whisking constantly for 3 minutes. When polenta is thick and smooth, pour it into the prepared pan. Spread the polenta evenly.
• Bake in oven for 15 to 20 minutes. Remove from oven and allow to cool in pan. Note: the polenta will not brown or change in color. When cool enough to handle, cut into any shape you desire. I like to cut out 2-inch circles.

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.

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.

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.

Steps:

• For firm polenta use 4 cups water; for soft polenta use 5 cups water. Bring water to a boil in a medium-size heavy sauce pan over high heat. Add 1 teaspoon salt. Pour cornmeal slowly into water, stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes.
• Turn heat to low. Cook for at least 45 minutes, stirring every 10 minutes or so. If polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir. Put a spoonful on a plate, let it cool, then taste. Grains should be swollen and taste cooked, not raw. Adjust salt and add pepper if you wish.
• For firm polenta, lightly butter a baking sheet or shallow dish, approximately 8 1/2 by 11 inches. Carefully pour polenta into pan. Using a spatula, spread polenta to a thickness of 3/4 inch. Cool to room temperature to allow polenta to solidify. Cover and refrigerate for up to 3 days. For soft polenta, add 6 tablespoons butter to pot and stir well. Serve immediately or transfer to a double boiler set over low heat, cover and keep warm for up to an hour or so. (Or set the saucepan in a pot of barely simmering water.) Stir well before spooning into low soup bowls. Sprinkle with Parmesan, if desired.

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.