Thursday, January 16, 2014

Polenta Crackers

In case you haven't heard of polenta, it is a coarse yellow corn grit. 
Yes, the texture is similar to 'grits' but ground more coarsely and I think it also has more flavor, due to the fact it's the 'whole grain.' 
You usually find it with Bob's Red Mill products in the health food aisle or with oats and other dried cereals.


Polenta Crackers 
1 cup polenta corn grits
1 cup plain flour (plus extra for rolling)
1 t salt
1 t baking powder
2 T milk powder
Mix dry ingredients.

Stir separately; 
1/2 cup water
1/4 cup olive oil
1/2 t Worcestershire Sauce
1/4 t Roasted Chipotle Tabasco Sauce (or other hot sauce)

Blend wet ingredients into dry.
Butter 2 cookie sheets and sprinkle each with about 1/4 t polenta grits.

Divide dough in half and place on cookie sheets.
Sprinkle with flour and flour rolling pin.
Roll as thinly as possible onto cookie sheet.
Leave plain or sprinkle with seasoning salt, onions, garlic, paprika, chili or taco seasonings, etc.
If using seasonings, press into the dough with rolling pin.
Cut into desired shapes and prick with a fork, if desired.
Bake 10 to 12 minutes at 350 until crisp.

Served here with Fermented Bean Dip.
(Would you believe that dip is over a year and a half old, only been in cold storage, and the taste keeps getting better and better? ;) 

Josh 5:11  And they did eat of the old corn of the land on the morrow after the passover, unleavened cakes, and parched corn in the selfsame day.

3 comments:

Domesticated Alchemist said...

Made these last night ( with nutritional yeast added for a cheesey flavour) They are SO good! Thanks for a brilliant recipe!

Domesticated Alchemist said...

I'm still making these crackers weekly! O you have a recipe for the fermented been dip too ?

Donna said...

DA,
Love the idea of adding the yeast, yummy!

The bean dip is one that I concocted based on the one in Nourishing Traditions. Are you familiar with that book?