Instant Polenta and Herb Crackers are fantastic not only as a snack but also enjoyed during meals instead of bread. During this period, where I have completely removed gluten, I prepare them very often, and each time I flavor them differently. Everyone really likes them, and when I have guests, I have to bake more than two trays because they disappear quickly. I’ve learned the lesson: little bread and lots of crackers. I use instant polenta because the oven cooking is so short that with the classic kind, the result wouldn’t be the same. If you make them for children, I recommend using cookie cutters to make them cuter. With the measurements I’ve provided, you get two trays for a 24-inch oven, so adjust the proportions according to your needs.
If you like polenta, don’t miss the next recipes:
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 1 tray
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 1 cup instant polenta
- 1 cup water
- tbsps extra virgin olive oil
- to taste sage and rosemary
- to taste salt
Tools
- Parchment paper
- Rolling pin
- Baking tray
- Pastry wheel
- Brush
How to Prepare Instant Polenta and Herb Crackers
Finely chop the sage and rosemary, pour the instant polenta flour into a bowl, and add the required water. Initially, mix with a whisk or a fork. The water amount may vary depending on the polenta, so I recommend adding it little by little to ensure the right consistency. You can always add more if it turns out too dry.
Add the chopped herbs, salt, and now mix well all the ingredients with your hands.
Once the dough is ready, prepare two parchment paper sheets the same size as your tray and brush them with extra virgin olive oil. Place your dough on top and flatten it with your hands.
Cover with the second sheet and, using a rolling pin, roll out the dough thinly or to your preferred thickness. Once done, remove the top sheet.
Transfer the dough to the baking tray and, using a pastry wheel, cut your crackers into squares. Finally, brush them with a little extra virgin olive oil and bake in a preheated oven at 392°F. Let them cook for about 15 minutes, or until they are nicely browned. After this time, remove them from the oven even if they don’t seem crispy, as they will dry as they cool. Leaving them in the oven would dry them out and likely burn them because they would continue to cook until the oven cools.
Once cooled, break them along the serrated edges and arrange them on a plate if you want to serve them immediately, otherwise store them in a cookie jar.
Serve your Instant Polenta and Herb Crackers cold and not before sprinkling them with a little chopped herbs.
Tips and Storage:
You can season the Instant Polenta Crackers to your taste, and with a little chili pepper, they’re marvelous.
They keep for several days but should be stored in a paper bag, a tin box, or a cookie container. Please, never in plastic.
They keep for several days but should be stored in a paper bag, a tin box, or a cookie container. Please, never in plastic.
They keep for several days but should be stored in a paper bag, a tin box, or a cookie container. Please, never in plastic.
