Spicy Polenta-Cheese Crackers from 101 Cookbooks

[Guest guest]

Heidi notes: Don't burn them, cooking time will vary depending on how thin

you've actually rolled them - they can burn in no time. I started watching these

in the oven at 6 minutes, mine were really on the thing side, so I pulled them

out after eight minutes.

 

Equipment: A food processor or a blender; 2 nonstick baking sheets; a 1

3/4-inch round biscuit cutter or a glass.

 

1 cup bread flour (hs note: white whole wheat flour works as well)

1 cup instant polenta

3/4 teaspoon fine sea salt

1/2 teaspoon baking soda

1/4 teaspoon cayenne pepper

1/2 cup freshly grated Parmigiano-Reggiano cheese

2 1/2 tablespoons cold unsalted butter, cut into 1/4-inch pieces

3/4 cup buttermilk, shaken to blend

 

Preheat the oven to 375 degrees F. In a food processor or a blender, combine

the flour, polenta, sea salt, baking soda, cayenne pepper, and cheese. Process

to blend. Add the butter and process just until the mixture resemble coarse

meal. Add the buttermilk and process until the dough just forms a ball. Transfer

the dough to a lightly floured surface and knead for a few seconds. Wrap in

plastic and set aside at room temperature for 15 minutes.

Cut the dough into quarters. Set one quarter on a lightly floured surface;

cover the remaining pieces with plastic. Roll out the dough 1/16 inch thick.

Using a 1 3/4-inch biscuit cutter or a glass, cut out rounds of dough and

arrange them on a nonstick baking sheet. Repeat with the remaining dough. Place

the baking sheets in the oven and bake until the crackers are golden and crisp,

12 to 15 minutes. Once cool, transfer to airtight containers. The crackers can

be stored in an airtight container for up to two weeks.

Makes 75 crackers.