Cornmeal Cookies(Zaletti) on David Lebovitz blog. not too sweet and slice and bake. sounds good!

[angak]

and it feels like Fall already up here and these sounded like a Fall type cookie, with a steaming cup of tea or coffee. I might try them with mini choc chips too.http://www.davidlebovitz.com/archives/2010/07/zaletti_italian_cornmeal_cookie_recipe.html#more

 

[cheezz]

At this website she mentions her favorite cookie is Brutti Ma Buoni - anyone ever made it?

I looked at the recipe provided by her link and it shows nuts, eggs and whipped egg white "heated in a pan until golden", then placed by spoonfuls onto a sheet and baked. The picture shows beautiful golden round balls. I would think this mixture, especially with the whipped whites would just collapse if you heated in a pan like that... anyone?!

 

[cheezz]

Ang - I've never used polenta -- is it liquidy, solid, dry? And where is it sold in the store?

 

[janet-in-nc]

Not Ang but...polenta is another name for cornmeal. Sold in bulk bins or packaged where the flour is

 

[cheezz]

So I can just use my box of cornmeal?

 

[janet-in-nc]

depends on how finely it is ground. The recipe says regular or coarse polenta. That will give it the

grit that is so good. If your corn meal is too fine then you should probably just buy some polenta. It is very inexpensive.

 

[cheezz]

Thanks Janet - I'll look for it... plenty of grocers around here that should have it.

 

[angak]

It's a coarser ground corn meal, sometimes found with baking items, sometimes in the Italian foods

sections with the pastas, usually in a bag, because it is cooked up usually as a savory side dish. I like to make creamy polenta and put a scoop in a bowl and then put beef stew or burgundy beef over it for a creamy yummy surprise.

 

[cheezz]

I've never had it... have only seen 'polenta' as a solid roll in the deli area

 

[luisa_calif]

Brutti Ma Buoni translates to Ugly But Good.