Polenta Dough

The slightly sweet and nutty flavour of polenta pairs well with many savoury or sweet fillings (it’s especially good as a cobbler topping). I also love this dough because it bakes to a slightly crunchy but tender texture. Please be sure to use stoneground polenta for this; it’s more finely milled and has much more corn flavour than the typical degerminated polenta available in the supermarket. You can substitute this dough for Flaky Buttery Dough in any of the savoury tart or pie recipes.</