Cookies & Bars

Don’t Stop ‘Til You Get Enough

Lemon Polenta Cookies-Duo Dishes

Is it possible to tire of a favorite food? When does the madness stop? We love us some polenta.  Polenta, polenta, polenta.  As we’ve said many times, we could eat it for breakfast, lunch, dinner…and dessert?  Yes.  Dessert.  The addition of polenta in desserts is not new.   The ones that stand out the most are the cakes–chocolate, lemon, orange, cherry!  There are some nice recipes floating around this wide world of web, and one day we will try them.  You mark our words.  But right now, it’s all about the cookies.  Because cookies are a good starting point, we’ve decided to show you these.

Everything is experimentation when you’ve never tried it before, which is exactly what we’d call these cookies.  The original recipe is very different from ours, but we think this one will still please your palate.  We wanted a softer texture, so we increased the butter and added a little honey and brown sugar.  There’s a stronger citrus flavor to these cookies as well due to the lemon juice.  Underneath it all is the delicate flavor of pistachio rather than almonds, and of course there’s the glaze, which we think does justice to the lemon as well.  Good for dessert, and as we discovered, good for breakfast should you typically start your day with tea or coffee. You can never get enough of the good stuff.

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Glazed Lemon Polenta Cookies – Approx 3 dozen (tailored from

1/2 cup butter, room temperature
1/4 cup sugar
1/4 cup brown sugar
1 tablespoon honey
Juice of 1/2 lemon
Zest of 1 lemon
1 1/4 teaspoons vanilla
1 egg
1/4 cup pistachios, toasted
1 1/3 cups flour
1/2 cup yellow cornmeal
1/2 teaspoon ground cardamom
1/4 teaspoon kosher salt
3 tablespoons milk
1/2 cup powdered sugar

1. With an electric mixer, cream butter, honey, zest and sugars until fluffy, approximately 5 minutes.

2. Add egg and 1 teaspoon vanilla and mix until incorporated. Pour in lemon juice.

3. In a food processor, blend pistachios down to a flour like consistency. Pour the nuts into a small bowl and add flour, cardamom, cornmeal and salt. Mix with a fork, then add to wet ingredients. Add 1 tablespoon of milk to the mixture.

4. Using a piping bag (or a Ziploc bag with a tip cut off), spoon cookie dough into the bag and squeeze S figure shapes onto a parchment paper covered baking sheet. (S figures should be about 2 inches long.) Bake in a preheated oven at 350 degrees for 10-11 minutes, or until edges brown. Remove from oven and cool completely on a wire rack.

5. Once cookies have cooled, whisk remaining 2 tablespoons milk with powdered sugar in a small bowl. Stir in remaining 1/4 teaspoon vanilla. Dip cookies, round side up, into glaze and set back on wire rack to let glaze harden. (This would be a good time to lay wax or parchment paper under the rack to catch any drippage!)

Click HERE for the printable recipe.


37 thoughts on “Don’t Stop ‘Til You Get Enough

  1. I can’t believe I have just found you. What a great blog, you have. I will be back to catch up on some of these fantastic recipes, including this one. Love to be thrifty also.

    I am going to turn this into a gluten free cookie, i hope, and make my husband happy. Thanks.

  2. Wow, polenta cookies? I really enjoy polenta straight up, so I’m going to have to test this one out…reminds me a little of biscotti, which can also be a meeting of sweet and savory.

  3. Polenta is one of those foods for me as well. It is one of those things that, when I see it on a restaurant menu, I have to order it. These cookies look fantastic. They remind me of ones that my parents sometimes buy from our local bakery. I think I have all of these ingredients as well. Cookies, here I come!

  4. I love polenta too. It ranks up there with risotto as my favorite starch because it’s so versatile. It’s so much fun to add different flavors too (one of my favorite side dishes is “heart attack” polenta that consists of pancetta, caramelized onions, and mascarpone – need I say the onions are caramelized in pancetta grease?).

    This is just another facet of how many ways you can use the stuff. I’ve had Italian polenta cake before, but never tried it in cookies. These look great. I lvoe the pistachios.

    I joined your FB group. I love your profile photo. You guys are the cutest couple!

  5. Wow, love the flavors going on in these cookies! Pistachio? Cardamom? How cool. And of course, now I’m humming “Don’t Stop Til You Get Enough”. Dang it.

  6. I approve of the recommendation to eat these for breakfast. When I was growing up my mom would make chocolate chip cookies with oatmeal and cornflakes in them and call it “breakfast.” I love my mom. 🙂

  7. Excellent!! I never would have though of turning polenta into a dessert. I like the shape. Any particular reason as to why they’re ‘s’ shaped or it was just for the k=heck of it.

    PS. Became a fan ;-D

  8. Looks delicious, I have never cooked with polenta. I have tried to dream up some things with masarepa, by adding chocolate or fruit. I live in such a horrible place for grocery stores, I have never been able to find it, I should stop by whole foods, I have been using corn meal.

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