Tune into Food Friday this week, when chef Bruce Kazan of Main Course Catering in New Paltz will join us in the studio to talk about catering!
1 cup bread flour
1 cup wild hive polenta, fine grain
¾ teaspoon sea salt
½ teaspoon baking soda
½ cayenne pepper, seeds removed finely diced
½ cup cheddar cheese
2 ½ tablespoons cold unsalted butter cut into small pieces
¾ cup buttermilk shaken to blend
1. Preheat oven to 375°F
2. In a large bowl, mix the flour, polenta, salt, baking soda, cayenne pepper and cheese.
3. Cut in butter using fingertips until ingredients are no larger than a course grain of salt. Add buttermilk and mix dough until dough forms into a ball. Wrap dough and place in refrigerator to rest for 15 min.
4. Remove dough from refrigerator. Cut dough into four equal parts. Lightly flour work surface and roll one of the first quarters into 1/16-inch thick. Cut crackers out with desired ring mold. Place onto baking sheet and bake for 12-15 minutes.