You will learn how to easily bake crunchy and buttery polenta biscuits with lemon zest in 40 minutes! I will guide you through my favourite recipe, lower in sugar but fragrant and crisp, easy to store and even freeze.
In Piedmont, where I spent my youth, there are many different polenta biscuit recipes, in fact every Nonna has got a slightly different one . I remember as a child helping her to kneed the dough and waiting for this delicious cookies to cool down so I can have it with a cup of warm milk.
My daughter now does the same!
Easy Bake Polenta cookies recipe with children
This recipe is a great way to involve the little ones, in fact is so simple that my daughter is now able to make them by herself. And the result is so good that you will never buy biscuits again!
You can even make a double batch and keep half in the freezer. If you fancy a biscuit just bake from frozen, you will have freshly baked cookies in no time!
I would like to recommend you a traditional tiramisu recipe to try and make and my creamy panna cotta. Those recipes are Italian classics, however so easy to make and so delicious. I call them my GUILTY PLEASURES!
Is polenta gluten free?
Polenta or cornmeal do not contain gluten or wheat; therefore, they are gluten free. Make sure to buy certified gluten free polenta thought, because it might be cross contaminated as the mill that produce the polenta can produce other gluten products as well.
You may enjoy our funghi fritti recipe which is using polenta instead of the breadcrumbs!
What is polenta svelta?
Polenta svelta, or quick polenta is cornmeal that has been hydrated and then dehydrated speeding up the cooking time. Usually Polenta would take around 40 minutes to cook, however using this unique technique reduces the process to around 5 minutes.
Can I use cornmeal instead of polenta svelta?
Yes, but I prefer using polenta svelta for this biscuit recipe because the flakes are slightly smaller making a smoother texture. Also, due to the hydration process the cookies tend to store better and longer retaining the crispiness.
Can I freeze the though?
Absolutely, I prefer to dirty the bowl once and eat cookies for a while 😉 ! The best way is to pre-slice the cookies before freezing, and then bake for 25 minutes from frozen.
If you like to save time and use freezer as a storage to have fresh meal on the table in a matter of minutes try my fantastic Bolognese sauce recipe! You can have Tagliatelle alle Bolognese at any time, just defrost the sauce and cook the pasta. Combine the ingredients and enjoy delicious meal!
Let's bake polenta biscuits
Use 00 Flour, butter, Polenta swetla, Icing sugar, egg, lemon zest, some vanilla extract and baking powder. Combining this 7 simple ingredients will make you fantastic polenta biscuit recipe!
Set up your food processor, place the polenta inside first, then the softened cubed butter, then the icing sugar and the egg yolk, then add all other ingredients.
Using the PULSE button blitz for a few seconds at the time, until the mixture is well mixed and resemble scrambled eggs.
Prepare a double layer of cling film on the worktop and place the dough in the centre
Shape the dough in a cylindrical shape with the diameter the size of the required cookies size, I usually keep it about 6 cm.
Watch our YouTube Video
Rest in the fridge for 30 minutes minimum to let he butter to combine the dough together.
Then remove the cling film and slice 1 cm thick, place on a baking tray and place in a pre-heated oven at 180 C (360 F) for 25 minutes
What Equipment should I use to make Polenta Biscuits?
Print out this recipe card which contain all the necessary information needed for you to bake this delicious cookie recipe. I have included a Kitchen Aid food Processor which I think is one of the best on the market. It is affordable and durable. Has different features: slicing, grating, blending . I use this food processor on daily basis and makes my life a lot easier, after use just pop it in the dishwasher.
Also check out my guide to your kitchen necessities, over the years I have tried a number of different equipment at home and the professional kitchen. I have identified 14 essentials every household needs and your kitchen cannot do without.
- 250 g 00 Flour
- 200 g Butter
- 100 g Polenta svelta
- 100 g Icing sugar
- 1 Egg yolk
- 1 Lemon zest
- 1 teaspoon Vanilla extract
- ½ teaspoon Baking powder
- Set up your food processor, place the polenta inside first, then the softened cubed butter, then the icing sugar and the egg yolk, then add all other ingredients.
- Using the PULSE button blitz for a few seconds at the time, until the mixture is well mixed and resemble scrambled eggs.
- Prepare a double layer of cling film on the worktop and place the dough in the centre
- Shape the dough in a cylindric shape with the diameter the size of the required cookies size, I usually keep it about 6 cm (watch the how to video)
- Rest in the fridge for 30 minutes minimum
- Remove the cling film and slice 1 cm thick, place on a baking tray and place in a pre-heated oven at 180 C (360 F) for 25 minutes
- Allow the biscuits to cool down before serving
I hope you will enjoy my polenta biscuit recipe, so crunchy and buttery! Delicious Italian short-bread recipe!
You might also enjoy our range of seafood pasta like Spaghetti alle Vongole or Mezze Maniche with Baby Octopus ragu. Check out my article and learn about Mediterranean Diet and the benefits it holds for your whole family.
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