1 cup polenta
2/3 cup GF plain flour
½ teaspoon salt
1 teaspoon GF baking powder
½ cup cold water
¼ cup olive oil
1 teaspoon sea salt
- Preheat oven to 200 /180 fan forced. Combine polenta, flour, salt and baking powder in a bowl. Add oil and ½ cup cold water. Stir to combine.
- Divide dough into 2 balls. Using a rolling pin, roll 1 ball between sheets of baking paper until 1 mm thick (37 cm x 28 cm). Sprinkle with sea salt. Cover with baking paper. Re-roll lightly to press in salt. Remove top sheet of paper.
- Lie paper and dough onto a baking tray. Using a metal ruler, mark dough into 5 cm triangles. Repeat with second dough ball.
- Bake, 1 tray at a time for 15 – 18 minutes or until golden and crisp. Cool on trays. Break into triangles.
I blitzed the polenta with a stick blender to get a finer grain.
Use a scone cutter for a different shape.
Next time I might sprinkle finely grated Parmesan cheese and then re-roll.