How you can Make Zaeti | Italian Polenta Cookies

Polenta isn’t only for savory meals! Those cookies, historically made for Christmas in Veneto, have a dough constituted of sweetened corn polenta. They’re as abnormal as they’re scrumptious, and indubitably value making any time of 12 months.

Watch the Pasta Grammar video:

ZAETI POLENTA COOKIES RECIPE

For this recipe, you’ll want:

• Grappa or spiced rum (non-compulsory)

• 2 ⅛ cups (500 ml) complete milk

• 10 tablespoons (150 g) unsalted butter

• 1 ½ cups (250 g) corn meal

• 1 ¼ cups (150 g) all-purpose flour

• 2 teaspoons (10 g) baking powder

Position the raisins in a bowl and fill with grappa or spiced rum to hide (you’ll replace with water, if important). Let the raisins soak when you get ready the polenta.

Mix the milk, sugar, lemon zest and salt in a pot. Whisk in combination completely. Upload the butter and warmth the pot over medium/low. Whilst the butter melts, combine in combination 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, progressively upload the corn meal aggregate whilst whisking continuously. Transfer to a picket spoon when the polenta thickens. Stay stirring and cooking the polenta till it not clings to the ground or aspects 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 rest 4 eggs, stirring them in one by one. As soon as all the eggs are jumbled in, upload the baking powder. Drain the soaked raisins, squeeze the surplus moisture out, and upload those as effectively. Stir all in combination.

Preheat an oven to 375°F (190°C).

Scoop up heaping tablespoons of the polenta dough and organize on parchment paper-lined baking sheets. Give the cookies about 2 inches (5 cm) of area from the following—you’ll nearly indubitably want more than one baking sheets.

Bake every sheet of cookies one by one at the heart rack for 15 to 18 mins, till the bottoms of the cookie are deeply golden. Let the cookies cool ahead of serving.