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Polenta Cookies from the Veneto

Polenta Cookies from the Veneto Recipe

  • ¾ cup dried currants
  • ¼ cup boiling water
  • 3 tablespoons grappa
  • 1 ¾ cups unbleached all purpose flour
  • 1 cup instant or fine polenta
  • ¾ cup granulated sugar, plus more for garnish
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 large egg
  • 1 large egg yolk
  • ½ cup (1 stick/4 ounces) unsalted butter, melted and cooled
  • Finely grated zest of 1 lemon
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 70kcal (3%)
Total Fat 2g (4%)
Saturated Fat 1g (7%)
Cholesterol 14mg (5%)
Total Carbohydrate 11g
Dietary Fiber 1g
Sugars 5g
Protein 1g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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