Orange Currant Polenta Cookies
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- Recipe categories: Fruit, Flour, Grains, Cornmeal, Eggs, Sugar,
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Total Reviews: 24
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By srs6456
Chapel Hill, NC
on December 18, 2011
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Everyone has really liked these cookies. It is hard to believe that such a small amount of cormeal could impact the cookies - but I think the taste and/or texture are a bit different because of it. In a good way.
By janeo47
New York
on December 18, 2011
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I couldn't believe how good these wereI I made a dozen varieties of cookies for my colleagues (for the holidays and these were the ones talked about most.
By siciliana247
Washington, DC
on December 10, 2011
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I used 1.5 cup of currants, 3 cups of flour, and 1 cup of polenta. So far so good, I have yet to pass them around to the family to taste test them. I like the interesting consistency due to the polenta, but they are buttery. A nice addition to a cookie plate - it would add texture and flavor.
By yvettecavallo_1...
Miarama, FL
on September 18, 2010
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I would add another cup of raisens. I could not find currants. Suggestion: Let raisens dry out for a few hours before soaking in Grand Marnier. I cant wait to make them again.
By danersue_12573812
Louisville, 56
on January 19, 2010
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My family & I baked several batches of cookies and sent to relatives over the holidays. By far these were the best, with the recipe requested by several people who tried them. These will definitely be part of my cookie repertoire for years to come!
By npoorman_6902569
Indianapolis, IN
on January 06, 2010
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I made these and used currants. To add some sizzle, I made a thin frosting flavored with orange liqueur and drizzled over after taking out of the oven. I sent some out to my daughter who is an excellent cook and she also liked them. I will definitely make again.
By lcsmith_11101133
Cordova, MD
on December 27, 2009
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Just my opinion...I absolutely LOVE polenta cookies...this one...not good...I unlike others love currants...but not a good cookie!!!
By jus626
Snellville
on December 15, 2009
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Should it be called a polenta cookie? No. Does it deserve all the harsh words from people who didn't try it? No.
I tried them last night. My mix never looked curdled, but the consistency did seem about right at the end. The cookies came out slightly cake-y in the middle, with crispy edges. I did have to bake them a little longer, about 16 minutes to get them to brown (maybe just my oven. I used craisins instead of currants, they were just easier to find. The recipe is easy to follow.
I am on the verge of hiding them because my husband has torn through them; he says they are his favorite out of the 5 types of cookies I baked this year. The polenta does give them a little bit of a different texture, and the orange flavor is bright and contrasts well with the craisins.
By sweetiris
Woodbridge
on December 15, 2009
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Not sure what cookies the previous people are making - but mine turned out great and tasty - a big hit when served to friends and family.... This recipe is a keeper and I will be making them again....
Thank you
By nelmink_2986974
Austin, TX
on December 14, 2009
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I totally agree with a previous reviewer--come on Food Network! Give us a little credit here. We aren't all Sandra Lee followers. We want some real recipes, you know with 100% fresh ingredients. I also agree with another reviewer that the past two or three years of cookies have been awful. These cookies should not be called polenta. Too much butter not enough cornmeal.