Polenta isn’t only for savory meals! These cookies, historically made for Christmas in Veneto, have a dough constituted of sweetened corn polenta. They’re as uncommon as they’re scrumptious, and positively price making any time of 12 months.
The way to Make Zaeti | Italian Polenta Cookies
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ZAETI POLENTA COOKIES RECIPE
Makes: About 30 cookies
Cook dinner Time: 45 minutes
For this recipe, you’ll need:
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1 cup (150 g) raisins
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Grappa or spiced rum (non-obligatory)
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2 ⅛ cups (500 ml) entire milk
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1 ¼ cups (250 g) sugar
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1 lemon zest, grated
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A pinch of salt
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10 tablespoons (150 g) unsalted butter
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1 ½ cups (250 g) corn meal
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1 ¼ cups (150 g) all-purpose flour
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5 giant eggs
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2 teaspoons (10 g) baking powder
Place the raisins in a bowl and fill with grappa or spiced rum to cowl (you’ll be able to substitute with water, if crucial). Let the raisins soak whilst you put together the polenta.
Mix the milk, sugar, lemon zest and salt in a pot. Whisk collectively completely. Add the butter and warmth the pot over medium/low. Whereas the butter melts, combine collectively the corn meal and all-purpose flour in a separate bowl.
When the butter has melted and the milk simply begins to simmer across the edges, step by step add the corn meal combination whereas whisking always. Change to a wood spoon when the polenta thickens. Preserve stirring and cooking the polenta till it not clings to the underside or sides of the pot. Let the polenta cool to room temperature.
Crack one egg into the cool polenta and stir it in till well-incorporated. Repeat with the remaining 4 eggs, stirring them in separately. As soon as all the eggs are blended in, add the baking powder. Drain the soaked raisins, squeeze the surplus moisture out, and add these as nicely. Stir all collectively.
Preheat an oven to 375°F (190°C).
Scoop up heaping tablespoons of the polenta dough and prepare on parchment paper-lined baking sheets. Give the cookies about 2 inches (5 cm) of area from the following—you’ll nearly actually want a number of baking sheets.
Bake every sheet of cookies separately on the center rack for 15 to 18 minutes, till the bottoms of the cookie are deeply golden. Let the cookies cool earlier than serving.
Buon appetito!
If you happen to’re interested by trying out another Italian Christmas cookies, check out our recipes for Mostaccioli and Torroncini Abruzzesi!
