Breads and Pizza

Polenta Biscuits

This recipe is taken from page 58 of the Cookbook. It is included here as an excellent accompaniment to this week’s recipe for Plum Compote with Red Wine.

Polenta Biscuits

Author Rosalie D’Amico


  • 1 cup all-purpose flour
  • cup fine cornmeal (I use Albers brand)
  • ½ teaspoon salt
  • teaspoons baking powder
  • 3 tablespoons granulated sugar
  • cups heavy cream plus more for brushing tops


  • Preheat oven to 350° convection.
  • In a medium bowl, combine the flour, cornmeal, salt, baking powder and sugar. Make a well in the center and pour the cream inside it.
  • Slowly and gently drag the outsides of the well in together until the dough is just combined.
  • Using a number 16 scoop, drop dough onto a baking sheet about 2 inches apart to allow room to spread. Brush the tops with cream and sprinkle with sugar.
  • Bake about 10-15 minutes, until set and firm to the touch and lightly golden in color.


If you prefer a finer crumb and less crunch in your biscuits, you can substitute instant polenta for the cornmeal.