It’s been a year since Molly Riehl invited the first local chef to cook in her kitchen. To mark a year of deliciousness, Molly invited a special guest over for a sweet celebration. Il Solito’s Chef Alisha Ivey shows us how to make her Strawberry Polenta Cookies.

Strawberry Polenta Cookies 

1 c unsalted butter (softened) 

1 ½ c granulated sugar

1 egg

½ tsp. vanilla 

1 tsp. baking soda

½ tsp. cream of tartar 

¾ c fine polenta or cornmeal 

1 ¾ c all purpose flour 

½ tsp. salt 

1 c strawberry white chocolate chopped into rough pieces (can use a combination of freeze-dried strawberries and white chocolate pieces or another chocolate of choice).

  1. Combine the butter and sugar in a stand mixer with the paddle attachment. 
  2. In a separate bowl, combine the baking soda, cream of tartar, polenta, flour, and salt. Whisk or sift to combine, and reduce any large clumps.
  3. Starting creaming butter and sugar together. Gradually add in egg and vanilla extract.
  4. Scrape bowl, mix until just combined. 
  5. Add in dry ingredients from step 2, mix until combined. 
  6. Add in strawberry white chocolate, mix just until combined. 
  7. Scoop into ¾ oz. balls, refrigerate for 2 hours or overnight. 
  8. Lightly flatten dough balls. Bake @ 350˚F for 8 minutes, rotate and bake for another 5 minutes, or until cookies are slightly golden brown on the edges.

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