Polenta Shortbread Recipes

Steps:

• Beat 1 cup plus 1 1/2 tablespoon butter, confectioners' sugar, white sugar, 1 tablespoon lemon zest, and vanilla extract together in a bowl until smooth. Stir in polenta. Add flour in 2 batches, mixing until dough comes together. Stir in lemon juice.
• Turn dough out on a floured work surface; knead gently until smooth, about 1 minute. Divide into 2 pieces. Place on parchment paper; roll up into logs and wrap well.
• Refrigerate dough logs until firm, about 1 hour.
• Preheat oven to 400 degrees F (200 degrees C). Lightly grease 2 baking sheets.
• Cut logs into 3/4-inch slices. Space slices 1 inch apart on baking sheets. Sprinkle remaining 1 tablespoon lemon zest on top.
• Bake in the preheated oven until lightly brown, 15 to 20 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, about 10 minutes.

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:

• 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.

Steps:

• Preheat the oven to 350 degrees F.
• Generously butter a 9 by 13-inch baking dish; set aside. In a large bowl, stir the flour, polenta, cheese, scallions, sugar, baking powder, baking, soda and salt. In another bowl, whisk together the eggs, buttermilk, and melted butter. Add the liquid ingredients to the dry ingredients and stir with a rubber spatula just until blended; do not over-mix.
• Add 3/4 cup Damn Hot Peppers and then stir in hot sauce, to taste. Transfer the batter to the prepared pan and level it with a rubber spatula. Bake until the bread is golden brown and firm to the touch, about 35 minutes. Cool briefly and then cut into squares and serve warm. If not serving immediately, cover with more melted butter to keep moist overnight.
• In a non-reactive saucepan, heat the olive oil. When the oil is hot add the bell peppers, jalapenos and sea salt. Cook over medium high heat for about 15 minutes or until the peppers are partially tender. Stir the bottom from time to time, adjusting the heat as necessary so that they don't brown. There will still be some liquid left in the pot.
• Add the tomatoes, lower the heat to a simmer and continue cooking for about 10 minutes, to reduce the tomato juice and finish cooking the peppers. Add additional salt, if needed. Add to batter as directed.

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.