Lemon Polenta Cookies

Recently I’ve been experimenting with … healthier choices. Stuff like olive leaf extract, quinoa and soy milk. I have no idea what brought on this wind of change. I guess I’ve come to terms that I’m no longer invisible (not like I’ve ever been but in my twenty-somethings I’ve abused my body with burger, chips, alcohol and cigarettes).

I enjoy food now more especially if it’s growing in the backyard. We buy free-range eggs, eat organic chicken and have vegetarian nights. Now, I’m baking with polenta … indeedy, this chapter of my life is different. This is a fantastically easy recipe to try. The waft of citrus in the air is just sublime. The original recipe asked for oranges, but the lemon tree is so generous this year it is much too much to ignore its efforts.

Lemon Polenta Cookies (makes about 50 +)

  • 170g unsalted butter
  • 170g or 3/4 cup of caster sugar
  • 250g or 1 cup of polenta
  • 100g or 1/2 cup of plain flour
  • 1 tbsp lemon juice
  • zest of 2-3 lemon, grated
  • 2 medium-sized eggs (60g)


  1. Preheat oven to 190C.
  2. Combine butter, sugar, polenta and flour in a bowl and rub them together until the mixture becomes crumbly.
  3. Mix in the zest, juice and two eggs and beat until well incorporated.
  4. If necessary, cover the dough in plastic wrap and place in the fridge until slightly firm.
  5. Take a portion of dough and roll it into a ball and place on a baking sheet lined with parchment paper.
  6. Space the balls approximately 3 cm apart, as the biscuits will spread upon baking.
  7. Bake
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    in the oven for 6 – 8 minutes, or until the outside edges are lightly golden brown.

  8. Remove from oven and allow to cool on a wire rack.


  1. says

    Just wanted to drop by and say your pictures of these are beautiful! And that it’s nice to see metric ingredients for a change!

  2. Mable Tan says

    Hi Mr. P,
    Well, I use cups more than grams because I don’t own a weighing machine. Haha… Thanks for dropping by. Also, I love the cupcake stand on your blog. I want to make a few for my wedding coming May. It’s a great way to save cost

  3. says

    I love the idea of this – I’m a huge fan of polenta, and have found that it works really well with cakes and muffins, so I’m sure they’d work great with cookies too.

    Thanks for the recipe, will be trying this out soon. Love the flowers by the way!

  4. Mable Tan says

    Su-Yin: The polenta gives a gritty texture to the cookies. So be wary if you like smooth melt-in-your-mouth cookies, this isn’t for you. But seeing you are a fan of polenta, this would be awesome! It’s mighty tasty. Also, I checked out your site (Yay! fellow Malaysian!!) and I am going to make cucur udang from your blog. Thanks for sharing!

    Zarpandit: I would love to go to Turkey one day. Ahh we should hold a food blogger convention. Thanks for dropping by :)

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