Spicy Polenta Crackers (Guy Fieri) |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 25 |
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Ingredients:
1/2 cup cake flour |
1/2 cup instant polenta |
1 teaspoon salt |
1/4 teaspoon freshly cracked black pepper |
1/8 teaspoon cayenne pepper |
1/2 teaspoon dried sage |
1/3 cup grated parmesan |
1/3 cup half-and-half |
2 tablespoons unsalted butter, cold |
1 tablespoon cold water, if needed |
flour, for work surface |
Directions:
1. 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.
2. 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.
3. Preheat the oven to 375 degrees F.
4. 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.
5. Bake for 9 to 12 minutes, checking carefully after 9 minutes. Crackers will start to turn golden.
6. Remove from oven and let cool. Store tightly covered for up to 3 days.
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