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Polenta Crackers

marcheva14marcheva14
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Nadia Galinova
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Nadia Galinova
Polenta Crackers
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Preparation
10 min.
Cooking
90 min.
Тotal
100 min.
Servings
20
"Crunchy and very aromatic polenta crackers - how can you not open a second beer"

Ingredients

  • polenta - 3.5 oz (100 g) or corn semolina
  • sesame seeds - 3.5 oz (100 g), raw
  • vegetable broth - 1 cup (250 ml)
  • vinegar - 1 tbsp.
  • flour - 2 tbsp.
  • oil - 4 tbsp.
  • turmeric - 1/2 tsp.
  • curry - 1 tsp., very spicy
  • salt - 2 tsp.
  • paprika - 1 tsp.
  • black pepper - 1 tsp.
measures

How to make

Flat tray;

Oven - 180°F (80°C);

Additional two sheets of baking paper, rectangular, lightly greased with spray.

In a bowl, mix the kachamak and sesame seeds. It is poured with broth, cooled, and left for 2 hours. After the required time, vinegar is added to it and it is grinded in a blender. Add the flour, oil and all the spices. Mix until a homogeneous mixture is obtained.

Grease two sheets of baking paper with a little oil by hand. An oil spray can also be used. Pour the mixture in the middle of one sheet and cover with the other sheet of paper.

With a rolling pin, roll it out into a thin crust of about 2-3 mm. Along with the paper, it is moved to the baking tray. Remove the top paper. Cut into crackers with a sharp knife or cookie cutter.

They are dried at 180°F (80°C) maximum to 210°F (100°C) for a long time until they become crispy.

The polenta crackers are ready.

Note: Any spices of choice can be added. In addition to the main ones, I have added pepperoncino for a spicier.

The mixture is quite moist, but that shouldn't bother you. It is more difficult to cut, but drying separates the crackers from each other, and once ready, they break easily.

I used polenta, but semolina can also be used for kachamak.

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