Citrus Polenta Cookies

Need a little sunshine in your winter? I know I do, especially here where its constantly cloudy and drizzly. What better way to bring sunshine than these golden yellow cookies infused with light citrus flavor?

They are kind of the perfect combination between cornbread and cookies.

I really just don't have too much to say except to give you this recipe. Warning: you can't very well sneak one of these without anyone noticing because they are really crumbly.

Citrus Polenta Cookies

Ingredients

1/2 cup polenta

1/2 cup all-purpose, self-rising gluten free mix

1/4 teaspoon salt

grated rind of 1/2 a lemon

grated rind of 1/2 an orange

4 tablespoons vegan butter

1/2 cup raw cane sugar

1 large egg

*makes about 18 cookies*

Preheat oven to 350 degrees F.

First, whisk together the polenta, flour, salt, and grated rind.

Then add in 4 tablespoons of softened vegan butter. Mix together as well as you can.

Add in the egg and continue to mix until you get a dough.

Roll into small/medium sized balls and place on a buttered pan.

Bake for 18-20 minutes.

Do you see the pretty little specs of orange? That's my favorite part. Oh and the tacky paper napkin? My second favorite part.

Inspired by Italy: Mediterranean Salmon and Herbed Polenta

My friend Nathan came over for dinner tonight and since D.C. looks more like the north pole than the mid-atlantic right now I thought that a mediterranean meal would be a nice escape from the cold. The salmon recipe was given to me by my mom and polenta has been something I have wanted to try. I had never made polenta before, in fact I had never even eaten it, but I saw this recipe from Giada and thought I'd give it a try. I have now decided that Polenta may be one of my new favorite foods. It reminds me of a mix between mashed potatoes and grits- two of the most comforting foods. Both recipes are pretty quick and easy as well, and cooking the salmon in foil means easy clean-up after!

Mediterranean Salmon

4 salmon fillets

3/4 teaspoon lemon pepper

3/4 teaspoon dried dill weed

1/4 teaspoon salt

1/2 cup sundried tomatoes

2 oz reduced-fat basil and tomato feta cheese

1/4 cup toasted pine nuts

Preheat the oven to 400 degrees F. Place each fillet on a greased piece of aluminum foil. Sprinkle each with lemon pepper, dill, and salt. Top with the remaining ingredients. Fold the aluminum foil into packets and place on a baking sheet. Bake in the oven for 18-20 minutes. For a more rustic dinner you can serve straight from the foil or you can remove onto a plate.

Parmesan and Herb Polenta

6 cups water

2 teaspoons salt

1 3/4 cups yellow cornmeal

3/4 cup grated Parmesan

3/4 cup whole milk

6 tablespoons butter

3 tablespoons chopped Italian parsley

2 tablespoons chopped rosemary

2 tablespoons thyme

1/2 teaspoon pepper

Bring water to a boil. Add 2 teaspoons salt. Gradually whisk in cornmeal, then reduce to low and cook until thick and tender (about 15 min). Remove from heat and stir in the parmesan, milk, butter, herbs, and pepper.