Polenta Biscotti Food

ALMOND AND LEMON BISCOTTI DIPPED IN WHITE CHOCOLATE

Steps:

• Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper.
• In a large bowl, whisk together the flour, cornmeal, baking powder, and salt. In another large bowl, beat the sugar and eggs with an electric mixture until pale yellow, about 3 minutes. Mix in the lemon zest and then the flour mixture, and beat until just blended. (The dough will be sticky). Stir in the almonds. Let the dough rest for 5 minutes.
• Divide the dough evenly into 2 equal mounds and place on the prepared baking sheet. With moist hands, space the dough evenly apart and form into 2 (9 by-3-inch) logs. Bake for 35 minutes until lightly browned. Cool for 5 minutes. Using a serrated knife, cut the logs crosswise into 3/4-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the cookies are pale golden, about 25 minutes. Let cool completely.
• Place the chocolate chips in a medium bowl. Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate is melted and smooth. Dip the end of each biscotti in the chocolate. Transfer the dipped biscotti to a wire rack, set over a baking sheet, until the chocolate has hardened. Store in an airtight container.

POLENTA BISCOTTI

Steps:

• Preheat the oven to 325.
• In a large bowl, whisk together flour, sugar, polenta, baking powder and salt.
• In a medium bowl, whisk together eggs, oil and vanilla until well combined and frothy.
• Pour the egg mixture into the flour mixture and stir with a wooden spoon until combined.
• Turn dough out onto a lightly floured surface.
• Divide in half and shape each half into a log 12"x 2" wide.
• Carefully move logs onto a baking sheet lined with parchment or a silpat.
• Bake 20 to 25 minutes until the tops are almost firm to the touch.
• Remove and let cool on the pan for 15-20 minutes.
• While waiting, reduce the oven temperature to 300.
• Slice each log diagonally into about 1/2" slices using a serrated knife.
• Stand the biscotti up about 1/2" apart on the same baking sheet.
• Place back in the oven and bake until lightly colored and dry, another 20 to 25 minutes.
• Transfer to a wire rack to cool completely.

POLENTA BISCOTTI

Steps:

• Cream together butter and sugar.
• Add eggs, one at a time.
• Stir in vanilla, peel and juice and set aside.
• Mix flour, polenta, baking powder and salt thoroughly.
• Mix flour and egg mixtures and nuts.
• Shape into two logs about 2 inches by 14 inches and put on greased baking sheet.
• Bake at 325°F for 25 minutes or so till golden on edges.
• Cool 10-15 minutes.
• Cut into ¾-inch slices.
• Put back onto baking sheet and bake about 20 minutes until golden on the bottom.
• Turn over and bake another 20 minutes or so, until golden all over.

EASY VEGAN POLENTA (SUPER CREAMY!)

Steps:

• In a medium saucepan, bring water to a boil.
• Once boiling, add in salt and stir to dissolve, then turn heat to medium.
• While whisking, slowly and continuously pour polenta into your water over the course of about 1 minute. Take it slow! This ensures that there will be no lumps in your cooked polenta.
• Once all of your polenta is in the water, continue whisking until it starts to thicken, about 2 minutes. Then turn heat down to low and cover. The polenta should be gently bubbling but not fully simmering. Set a timer for 30 minutes and be sure to whisk the polenta every 5 minutes or so to keep it from sticking to the bottom of the pot.
• After 30 minutes, test your polenta. It should be soft and porridgy, with no lumps or graininess. If you want your polenta slightly thicker, let it cook for another 10 minutes.
• Turn off heat and stir in vegan butter. Taste again and add more salt or butter if you want more savory or salty flavor. Enjoy!
• Polenta is a great base for sautéed veggies like asparagus or wilted greens, or with roasted garlic and baby tomatoes. Optionally, garnish with fresh basil or parsley, vegan parmesan, and/or more vegan butter.
• Leftovers keep covered in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Reheat on the stovetop or in the microwave, adding more water and/or vegan butter as needed to rehydrate. Or, save leftovers for making polenta fries!

BAKED POLENTA WITH RICOTTA AND PARMESAN

Steps:

• Soak polenta in cold water for 1 hour. Heat oven to 400 degrees. Drain polenta, then place in a heavy-bottomed pot or ovenproof baking dish. Add salt and 4 cups water.
• Place pot in oven, cover, and bake for 45 minutes. (The polenta will begin to simmer and absorb water after a few minutes. No need to stir.)
• After 45 minutes, uncover and stir in the olive oil, ricotta and Parmesan, but don't overmix. Some of the ricotta should remain in big blobs. The mixture may be a bit soupy at this point, but will thicken as it continues to cook. Bake, uncovered, for another 15 minutes, until top has browned. Finish with a generous amount of pepper.