Best 2 Spicy Polenta Cakes Recipes

SPICY POLENTA CRACKERS

Steps:

• In a food processor, fitted with the blade attachment, add the dry ingredients and pulse 3 times for 2 seconds each. Add in the half-and-half and the butter and pulse for 10 second intervals, 4 to 5 times, or until a dough starts to form. If the dough seems crumbly, and not binding, drizzle in a few drops of the water, a little at a time, until it binds.
• Turn out onto a lightly floured board and knead a few times. Divide in half, cover with plastic wrap and let rest at room temperature for 10 minutes.
• Preheat the oven to 375 degrees F.
• Put a silicone baking mat on your work surface and roll the dough into a rectangle, about 6 by 9 inches and 1/4-inch thick. Evenly trim the edges, adding back any trimmings to the second portion of dough. Cut 2-inch strips with a knife, but leaving the dough in place. Then cut diagonals to form triangular pieces, 2 inches on their long side. Repeat, gently transferring them to a baking sheet fitted with a silicone baking mat, spacing them 1-inch apart. Repeat with second half of dough.
• Bake for 9 to 12 minutes, checking carefully after 9 minutes. Crackers will start to turn golden.
• Remove from oven and let cool. Store tightly covered for up to 3 days.

SPICY POLENTA

Steps:

• In 3-quart saucepan, heat broth, milk, cumin, salt and red pepper to boiling. Slowly pour grits into boiling broth mixture, stirring vigorously with wire whisk to prevent lumps from forming.
• Reduce heat to low; simmer uncovered 20 to 25 minutes, stirring occasionally, until thickened. Stir in cheese.