Green Chili Polenta Shortbread
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Green Chili Polenta Shortbread
Green Chili Polenta Shortbread

Slice a chile-spiced dough, then bake slices into a cheesy, peppery bread stick.

Servings: 144 servings
INGREDIENT
WEIGHT
MEASURE
Gold Medal™ Corn Muffin Mix (11442)
5 lb
1 box
Butter, unsalted, softened
1 lb
2 cups
Diced green chilies, canned
12 oz
1 1/2 cups
Cayenne pepper, ground
1/2 tsp
Garlic powder
1 Tbsp
Cheddar cheese, shredded
12 oz
4 cups
  1. Place all ingredients into a mixer bowl with a paddle attachment.
  2. Mix on low speed 3-4 minutes or until dough comes together and pulls away from bowl.
  3. Press dough into a greased or parchment-lined half sheet pan.
  4. Chill dough approx. 20 minutes or until firm. Remove chilled dough from sheet pan.
  5. Cut into (4) 4-inch wide strips (horizontally, across the length of the pan). Slice each strip into (36) 1/4-inch thick slices.
  6. Place slices in a 7 x 5 pattern on a greased or parchment-lined full sheet pans.
  7. Bake as directed below.
BAKE:
TEMP
TIME
Convection Oven*
300°F
12-16 minutes
Standard Oven
350°F
14-16 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 6 minutes of baking.
 
View Recipe Instructions

Nutrition Information

+−
Serving Size:
1 serving
Calories
100
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
160mg
7%
Total Carbohydrate
12g
4%
Dietary Fiber
0g
0%
Sugars
5g
Protein
1g
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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