It's raining in Portland today. It's been so sunny for the past two weeks it was easy to forget that winter lingers in the NW. Springs arrives slowly and builds ... until July 5 when summer unofficially begins. But, it's been sunny so the trees are beginning to flower, and the roses are sending out tentative 'tester' leaves.
Because it's raining, I'll leave the Schwinn in the basement and cook.
I really wanted one of my favorite happy hour dishes, creamy polenta, from Cafe Nell on Kearney in the NW. I'm also crazy about the "hot and dirty" martini they serve; pepper vodka with olive brine. But, I just don't feel like going out so ... I'll make my own polenta with a martini.
A few weeks ago I picked up some Amish Butter polenta (from Ayers Creek Farm) at a local farmers market. It's made from Amish Butter corn, a white corn often sold as popcorn. The polenta is not tenterrifically fine, but it's a nice, gritty consistency. I made some yummy polenta and polenta cookies.
The polenta was a simple 3:1 (three water to one polenta) plus an additional shot of cream, in a 1:1 proportion of cream to polenta. It cooked for about an hour giving me lots of time to make polenta cookies.
The texture and flavor of the polenta was stunning. It was smooth and savory with a light crunch. I loved the bright white color so I paired it with shredded white cheddar. Really yummy.
Understand please that I don't like sweets. I tend to crave things like lamb, dim sum, red meat, and Ethiopian food. Not chocolate or cookies. So why cookies? Why not.Polenta Cookies
from allrecipes, submitted by Holly, reprinted by Ayers Creek Farms (adapted by me).
1/2 cup butter
2/3 cup white sugar
1 tsp lime juice
1/2 cup polenta
1 tsp baking powder
1/4 tsp salt
1 cup AP flour
1 tsp lime zestFor the icing
1/3 cup confectioners sugar
2 Tbsp lime juice
1 tsp lime zest
In a separate bowl, combine baking power, salt, flour and polenta. Add to wet mixture. Blend.
Using a teaspoon, drop cookies on to a cookie sheet. Flatten with a fork dipped in white sugar.
Bake for 10 minutes. Five minutes on the lower rack of the oven, five on the center (or upper rack).
Combine confectioners sugar, lime juice and zest, adding confectioners sugar as needed to create a spreadable icing. When the cookies are cool, ice.
Thanks for taking a peek.