Spicy Polenta Crackers

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Was just about to make this and saw 14 cup Parmesan cheese!?!? Seriously???

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I made these a day ahead and it worked out great. They were kind of like an interesting twist on wheat thins! I thought they were really spicy and would have used less. But my friends that ate them thought they were the bomb and wanted the recepie. They went along with the soup perfectly.

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I thought these crackers looked interesting and I've been wanting to try some different things with polenta so I gave it a shot. The flavor is good and they definitely have the spice, but were quite a hassle to prepare. It took me a good amount of cold water to get them to combine well, and when I rolled them out it was very crumbly. The crackers themselves are somewhat grainy but have nice flavor.

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Made these "crackers" last night. Used 3minute polenta (not sure if that's the same as quick cooking but that's what I had!. Realized after I got home from food shopping I had forgotten to buy the sage so I substitued a pinch of poultry seasoning and some of Penzies Wall of Flavor herbs for the sage. After I put everything together I couldn't find my rolling pin (we moved over the summer so I improvised by using the end of my metal baster!! It worked out fine. Recipe calls for these guys to be rolled out to 1/4". If I do them again I will roll them thinner, as they did not get very crispy also my new oven is also not as hot as it should be so after 9 min at the suggested temp I raised it 25 degrees and cooked another 5. That's when they just about started to turn golden. I took them out and cooled them because I didn't want to overcook them, but after cooling they were slightly cakey. So next time I will roll them to 1/4". Everyone really liked them though and they tasted good along with the rest of the recipes from this show.