Spicy Polenta Crackers
In a food processor, fitted with the blade attachment, add the dry ingredients and pulse 3 times for 2 seconds each. Add in the half-and-half and the butter and pulse for 10 second intervals, 4 to 5 times, or until a dough starts to form. If the dough seems crumbly, and not binding, drizzle in a few drops of the water, a little at a time, until it binds.
Preheat the oven to 375 degrees F.
Put a silicone baking mat on your work surface and roll the dough into a rectangle, about 6 by 9 inches and 1/4-inch thick. Evenly trim the edges, adding back any trimmings to the second portion of dough. Cut 2-inch strips with a knife, but leaving the dough in place. Then cut diagonals to form triangular pieces, 2 inches on their long side. Repeat, gently transferring them to a baking sheet fitted with a silicone baking mat, spacing them 1-inch apart. Repeat with second half of dough.
Bake for 9 to 12 minutes, checking carefully after 9 minutes. Crackers will start to turn golden.
Remove from oven and let cool. Store tightly covered for up to 3 days.
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Polenta with Leeks and Gorgonzola, Polenta with Artichoke Ragout, Grilled Orange Polenta topped with Crabmeat Salad and Herb Oil, Antipasti Recipes, Thanksgiving Appetizers, Holiday Appetizer Recipes, Salmon Mousse Recipes, Meatball Appetizer Recipes, Artichoke Appetizer Recipes