Polenta biscuits

I love colorful macarons filled with tasty rich buttercream, chewy chocolate chip cookies studded with nuts and buttery shortbread just as much as the next person. Sometimes however, I want something more simple, more wholesome. A cookie that is not too rich or too sweet, something a little old fashioned, rustic, that I can enjoy with my morning coffee. The kind of hard cookie that softens perfectly when you dunk it into a glass of cold milk without crumbling. I am a sucker for anything with…

Adapted from a recipe for Orange and Polenta Biscuits by Jamie Oliver, which appeared in Food & Wine. I substituted Meyer lemon zest for the orange zest and I love how the bright lemon flavor plays off of the sunshine yellow color of these crunchy cookies.Makes about 36 cookies.

Fresh and light , not too sweet.

These gluten-free polenta biscuits are infused with a gorgeous passionfruit and lemon flavour.

Cornmeal biscuits have the crunchy, nutty sweet flavor of cornbread, and the light fluffiness of a biscuit (their golden color is gorgeous.) Pair them with all your soups, stews, and chilis this season!

It’s been a while since I posted anything new here, especially recipe-wise. I’ve been sorting out a second blog – one where I can showcase any slightly more ‘professional…

Simple, robust cornbread that is moist and flavorful. 1 cup GF flour blend 1 cup po...

Using instant polenta makes these muffins more cake-like than regular cornmeal muffins. But fine cornmeal will work too!