Saturday, February 18, 2006

Polenta Crackers
I love these crackers. They're nutty, flavorful, and are a perfect accompaniment to dips and spreads. Also, by simply changing the spices, you can make these to suit your tastes.
Polenta crackers

Polenta Crackers
1 1/2 c boiling water
3/4 c polenta meal or cornmeal
1 tsp mixed herbs (for these, I used an onion and garlic seasoning blend)
1/2 tsp salt
2 T soy margarine

Bring water to a boil. Add polenta and herbs, and cook until creamy. Remove from heat, and add salt and margarine. On a well-oiled cookie sheet, spread out batter until thin. Score into pieces with a sharp knife. Bake in a 350 degree oven 20-25 minutes, until crispy and brown. Cool and serve.

22 comments:

SusanV said...

What a great idea! I can't wait to give these a try. Hmmm...I wonder if they'd work without the margarine...

McAuliflower said...

Same here... this is a great idea! I think these would be great served with a white bean dip.

Fiber said...

They would be perfect with a white bean dip. All the sudden, I'm feeling kind of hungry. =)

And Susan, I bet you could probably do without the butter. It might change the spreading a bit, but it should be fine.

Catherine said...

Great idea!

karina said...

These polenta crackers look amazing! [And they're gluten-free!] I found you thru Susan's Fat Free Vegan site, btw. I'll be trying these... Thanks!

McAuliflower said...

Just made your crackers this weekend... yum! Posted with a white bean puree recipe :)

Fiber said...

Fantastic! The white bean puree looks outstanding!

Special Sauce said...

Your polenta crackers look much better than mine did- and I figured out the issue. My cornmeal was entirely the wrong texture. Coincidentally, I picked up some Bob's on Friday, so I will try, try again.

Ask me about the 7 grain bread in CI this month.

Fran said...

Wonderful! Thank you for a great idea.

Mark said...

Thanks for the recipe... I had tried some Polenta crackers previously, and I was always wondering about how they were made. I'm going to give them a try soon!

Harmonia said...

Great Blog! Always looking for other vegetarian women to blog visit. I'm at http://harmonia.blogsome.com incase you ever want to hop over.

Fiber said...

Harmonia - I'm always looking for other vegetarian blogs too. Thanks for stopping by!
Mark - I hope these are similar to what you had. They taste awesome!
Fran - thanks for stopping by!!

Harmonia said...

Oh! Thanks for the comments! I will make sure you are linked today!

:)

SusanV said...

Hey, just wanted to tell you I made these last night, and I really liked them. I don't think they came out as well as yours, but that's my fault! I've written about them on my blog today. Thanks for a great recipe!

Ben said...

These crackers simply looks awesome. We're gonna and try it out and let you know how it turns out. BTW, you have a nice blog and your pictures are great!
Ben and Suanne

Anonymous said...

how many points is this and can you usealready made polenta from store

Shani said...

These look delish!
I recently posted a really yummy tomato and zucchini polenta with lemon sauce on my food blog (http://www.food.org.au/tomato-and-zucchini-polenta-with-lemon-sauce/) if anyone wants the recipe.
I enjoy reading your blog very much
-- Shani

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Christine said...

This is a fabulous idea for polenta. How fun!
ps - did I tell you how much I love hummus, too? :)

dp said...

tried this twice today but no luck. The first time it came out too soft, not brown enough. The second time, cooking about 50 minutes - brown on the edges, still kind of soft in the center of the tray. I used butter instead of margarine. The taste was interesting but not enough to try again.

Anonymous said...

I made these tonite, using 3/4 C. cornmeal, 1 C. milk, 1 C. water, 1/2 t. salt, cooked till thick then mixed in 2 T. melted butter, 1/2 C, parmesean cheese, 1 t. black pepper. I figured out spraying my hands with cooking spray and pressing it flat worked well, then covered with plastic wrap rolled flat with a rolling pin, scored baked em and so good.

Anonymous said...

I have polenta that comes sort of pre made in a wrapped tube-like container, instead of the cornmeal. Any suggestions how to modify the recipe to make this work?