Spicy Polenta Crackers
- Level: Easy
- Yield: 25 crackers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 25 servings
- Calories
- 42
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 5
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 1
- Cholesterol
- 5
- Sodium
- 30
- Total: 32 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 12 min
Ingredients
1/2 cup cake flour
1/2 cup instant polenta
1 teaspoon salt
1/4 teaspoon freshly cracked black pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon dried sage
1/3 cup grated Parmesan
1/3 cup half-and-half
2 tablespoons unsalted butter, cold
1 tablespoon cold water, if needed
Flour, for work surface
Directions
- 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.
- Turn out onto a lightly floured board and knead a few times. Divide in half, cover with plastic wrap and let rest at room temperature for 10 minutes.
- 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.