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A stack of lemon polenta biscuits on a white plate.
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5 from 5 votes

Meyer Lemon Polenta Biscuits

Adapted from a recipe for Orange and Polenta Biscuits by Jamie Oliver, which appeared in Food & Wine. I substituted Meyer lemon zest for the orange zest and I love how the bright lemon flavor plays off of the sunshine yellow color of these crunchy cookies.

Makes about 36 cookies.
Author Robin Donovan

Ingredients

  • ¾ cups 1 ½ sticks cold, unsalted butter, cut into pieces
  • 2/3 cup sugar
  • 1 ½ cups raw polenta
  • 2/3 cup all-purpose flour
  • Grated zest of 4 Meyer lemons
  • Pinch of salt
  • 2 large eggs

Instructions

  • In a food processor, combine the polenta, butter, sugar, flour, and salt and process until the mixture resembles a coarse meal.
  • Add the zest and eggs and process very briefly, just until the dough bunches up together.
  • Transfer to a bowl, cover, and refrigerate for an hour (or longer).
  • Preheat oven to 375º F and line a baking sheet with parchment paper.
  • Form the dough into small balls, about 1-inch in diameter, and place on the prepared baking sheet about 2 inches apart. Bake in preheated oven for about 15 minutes until the edges are golden brown.
  • Slide the parchment, cookies and all, onto a rack to cool.