Ingredients
Topping
- 50 g parmesan
- 2 tsp Mexican Spice Mix
Cracker
- 120 g polenta, medium grind
- 70 g semolina
- 110 g flour
- 1 tsp baking powder
- 120 g Milk
- 50 g Grape seed oil
- 1 tsp fish sauce
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place parmesan in TM bowl and grind 10 seconds speed 9
Add mexican spice and mix 6 seconds speed 6
Set aside
Set oven to 200 Degrees C
Place polenta, semolina, flour,baking powder, milk, oil andfish sauce. Mix 5 seconds speed 6
"Closed lid" 
"Dough mode" 2 minutes. Dough will be softDivide dough into 4 equal portions. Roll out as thin as possible on a teflon sheet.
Sprinkle over topping and press down firmly with either rolling pin or hands
Score into diamond shapes with either a knife or pizza cutter.
Place in oven and cook for 10 - 12 minutes until crisp. Watch carefully as the polenta crackers brown quickly.
Remove from oven and cool on tray.
Store in an air tight container for up to two weeks.
Topping
Polenta Crackers
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
These were a hit with everybody
Found them ok, not awesome. Prob wouldn't make them again.
I need to work on rolling mine a bit thinner, but very very tasty! thank you!
Delicate, crunchy and moorish
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