Spicy Polenta-Cheese Crackers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 75
Ingredients
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 polenta3/4 teaspoon fine sea salt1/2 teaspoon baking soda1/4 teaspoon cayenne pepper1/2 cup freshly grated Parmigiano-Reggiano cheese2 1/2 tablespoons cold unsalted butter, cut into 1/4-inch pieces3/4 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
Serving Size: makes 75 crackers (nutrition info is for 1 cracker)
Number of Servings: 75
Recipe submitted by SparkPeople user NICHOLESRAVEN.
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
Serving Size: makes 75 crackers (nutrition info is for 1 cracker)
Number of Servings: 75
Recipe submitted by SparkPeople user NICHOLESRAVEN.
Nutritional Info Amount Per Serving
- Calories: 19.7
- Total Fat: 0.7 g
- Cholesterol: 1.8 mg
- Sodium: 45.5 mg
- Total Carbs: 2.7 g
- Dietary Fiber: 0.4 g
- Protein: 0.7 g
Member Reviews