Spicy Polenta Crackers

1. 1

   In a food processor, fitted with the blade attachment, add the dry ingredients and pulse 3 times for 2 seconds each.

2. 2

   Add in the half-and-half and the butter and pulse for 10 second intervals, 4 to 5 times, or until a dough starts to form.

3. 3

   If the dough seems crumbly, and not binding, drizzle in a few drops of the water, a little at a time, until it binds.

4. 4

   Turn out onto a lightly floured board and knead a few times.

5. 5

   Divide in half, cover with plastic wrap and let rest at room temperature for 10 minutes.

6. 6

   Preheat the oven to 375 degrees F.

7. 7

   Put a silicone baking mat on your work surface and roll the dough into a rectangle, about 6 by 9 inches and 1/4-inch thick.

8. 8

   Evenly trim the edges, adding back any trimmings to the second portion of dough.

9. 9

   Cut 2-inch strips with a knife, but leaving the dough in place.

10. 10

    Then cut diagonals to form triangular pieces, 2 inches on their long side.

11. 11

    Repeat, gently transferring them to a baking sheet fitted with a silicone baking mat, spacing them 1-inch apart.

12. 12

    Repeat with second half of dough.

13. 13

    Bake for 9 to 12 minutes, checking carefully after 9 minutes.

14. 14

    Crackers will start to turn golden.

15. 15

    Remove from oven and let cool.

16. 16

    Store tightly covered for up to 3 days.

* Per serving · 4 servings · Values may vary.