Name: Corn and Parmesan cheese grissini
Prep time: 60 min
Total time: 60 min
Yield: serves snacks for 8 people
Ingredients: 300 g all-purpose flour; 100 g corn flour; 50 g polenta; 5 g fresh yeast; 5 g salt; 40 g olive oil; 20 g parmesan cheese, grated

Corn and Parmesan cheese grissini

Let me paint you a picture. Your in-laws suddenly appear on your door and you have nothing (except a half empty wine bottle in the fridge) special to present them. Why? Because you finally sat down and you finally found the time to put on some great music and those comfy socks. And you shouldn't feel bad about it. Why? Because you baked those amazing cheese grissini last Saturday and now they are patiently wainting for you to serve them with some olives. Holiday season can be crazy busy, which means - no time for yourself, no time for that amazing book that you almost finished, no time for all your loved ones. But this shouldn't be the case. We found that keeping it simple, like baking a batch of cookies or grissini a few days ahead can be so awesome. Don't stress about not having everything on its place at home, don't stress about burning that cake and please, don't stress about gifts, that new decoration you can't afford or that travel that once again got postponed. Life is meant to be enjoyed. Lets be grateful for the family & friends who take the time to pay us a visit, lets be thankful for the food on our table, a warm home, where we feel cozy, lets be thankful for health and our ability to learn. It shouldn't be taken for granted. Now lets get our hands dirty and lets bake some crispy corn & parmesan grissini. They can be flavored with seeds, spices, herbs or whatever else you love.

Ingredients

Corn and Parmesan cheese grissini

300 g all-purpose flour

100 g corn flour

50 g polenta

5 g fresh yeast

5 g salt

40 g olive oil

20 g parmesan cheese, grated

Tools and equipment

stand mixer (optional)

bowl

rolling pin

baking sheet

parchment paper

sharp knife

METHOD

preparation

In the bowl of a stand mixer, combine all the ingredients: all purpose flour, corn flour, polenta, fresh yeast, salt, olive oil, grated parmesan cheese and 200ml water. Mix on low speed with the dough hook attachment until combined for about 5 - 10 minutes. Remove from the bowl, wrap in a cling film and place in a fridge for at least 2 hours.
preheat your oven

When the dough is ready, remove it from the fridge, preheat your oven to 220°C / 425°F and line 2 or 3 baking sheets with parchment paper.
roll the dough

Roll the dough out to a flat rectangle about 0.5 cm / 0.2 inch thick. Cut the rectangle in half and slice thin pieces from the short length of the rectangle with a sharp knife or a pizza cutter. Roll each piece into a long stick and place on the baking sheet. Continue with the remaining dough, placing the dough 1/2 inches apart.
Bake

Place the baking sheets into the oven and bake for 12 to 15 minutes. Keep an eye on them so they don't burn, as they are quite thin. Optional: Open the oven door after 10 minutes to release the steam for extra crispiness.
store

Move the grissini to a cooling rack to cool. Once they are completely cool, store them in an airtight container for up to 1 week. Enjoy.